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Spaghetti Squash Enchilada Casserole Recipe

Ingredients

  • 1 Spaghetti Squash - recipe below
  • 1 Recipe Enchilada Sauce - recipe below
  • 12 oz. Sharp Cheddar Cheese - or to taste - divided
  • 2 Roasted Poblano - roasted - deseeded - destemmed - diced - divided
  • 1 Roasted Red Pepper - roasted - deseeded - destemmed - diced - divided
  • 1 Large Tomato – diced
  • 1/4 Teaspoon Cumin
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Sea Salt - or to taste

Enchilada sauce

  • 3 Tomatoes
  • 6 Dried Ancho Chilis
  • 1/2 White Onion
  • 2 Cloves Garlic
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Fresh Oregano
  • 1/2 Teaspoon Cumin
  • 2 Teaspoons Sea Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Cup Filtered Water

Cilantro Pico de Gallo

  • 1/2 Red or White Onion – minced
  • 1 Bunch Cilantro – roughly chopped
  • 1 Jalapeno Pepper – minced
  • 1 Clove Garlic – minced
  • 1/2 Lime – fresh squeezed
  • 1/4 Teaspoon Sea Salt – or to taste

Garnish

  • Cilantro Pico de Gallo - recipe below - optional
  • Lime Wedges

Instructions

Spaghetti Squash

  1. Preheat the oven to 400 degrees and position the rack in the middle.
  2. Cut the squash in half lengthwise.
  3. Scoop out the seeds and sprinkle with a little olive oil and a light sprinkle of salt.
  4. Place the squash cut sides down on a parchment-lined baking sheet.
  5. Bake for 35 minutes or until you can poke a knife through easily.

Enchilada sauce

  1. De-stem and de-seed the dried peppers and add along with the onion into a large pot of water and bring to a boil.
  2. Boil for a couple minutes.
  3. Core the tomatoes.
  4. After the peppers and onion have boiled for a couple minutes, add the tomatoes for about 1 –2 minutes or until skins crack.
  5. Dump everything into a colander, let cool and then peel the skin off the tomatoes. Add to a food processor.
  6. Add oil, garlic, oregano, cumin and salt in the food processor.
  7. Add the peppers, onion and tomatoes to the food processor and puree everything really well.
  8. Press thru a fine mesh colander into a large bowl and then add the water and mix well. Set aside.

Cilantro Pico de Gallo

  1. Wash and chop the cilantro and add to a medium bowl. Add the diced onions, minced garlic, lime juice and salt.
  2. Mix together, cover and set aside.
  3. Peppers
  4. Roast the peppers on top the stove top burner over medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  5. Char the peppers on all sides turning with a pair of tongs.
  6. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  7. Take a paper towel and rub off the char.
  8. It’s ok to leave a little of the char.
  9. Slice in half and remove the seeds and stems.
  10. Dice them and set aside.

Assemble

  1. Preheat oven to 350 degrees.
  2. Scoop out the pulp out from the squash with spoon and place into a large bowl.
  3. Add 3/4 of the peppers, all the tomato, 1/3 of the cheese, paprika, cumin and salt.
  4. Mix together well.
  5. Spread half the mix into a baking dish and spoon half the sauce evenly over the top and add 1/3 of the cheese.
  6. Top with the remaining squash, sauce and cheese.
  7. Top with the remaining peppers and press into the cheese.
  8. Bake for about 45 minutes on the middle rack until the cheese is bubbling and golden.
  9. Serve with the cilantro pico de gallo and wedges of lime.