South of the Border Stuffed Spaghetti Squash Left Over or just plain made stuffing for delicious Enchiladas
Maybe you don’t want a stuffed squash and have just made the stuffing and/or maybe you have served the stuffed squash and have some left over stuffing—so here is a delicious enchilada recipe using this stuffing:
- 1 package of hand made thick styled corn tortillas (soft and flexible)—room temp
- 1 10-oz. can of medium (or hot if you like) enchilada sauce
- 1 C (or more) of shredded Mexican Styled Cheese
- 1 C (or more) sour cream
- Pre-heat the oven to 350F.
- Oil an oven proof dish (the right size for however many enchiladas you will be making.)
- Spread a generous amount of the enchilada sauce on each side of the tortillas before filling them.
- Then, fill each tortilla with the cooked spaghetti squash filling, top with a tsp. of sour cream, some more cheese, roll carefully and place rolled side down in your dish.
- Do these with as much filling as you have to fill the tortillas.
- When your oven proof dish is filled, top the tortillas with more sour cream and cheese.
- Bake this dish uncovered in the pre-heated oven for at least 30 minutes but NOT till the enchiladas are dried out so watch carefully.
- Serve with a side of chopped green cabbage that has been mixed with white wine vinegar and salt (no oil) and topped with some avocado slices.
Once again, the recipe for the Filled South of the Border Spaghetti Squash
- 1 medium spaghetti squash, halved lengthwise and seeded (save those seeds to roast in your oven. So yummy.)
- 2 Tsp. olive oil
- 1 chopped yellow onion
- 1 yellow (red or orange is OK as well) pepper, seeded and chopped
- 2 garlic cloves-chopped
- One 15-oz. can black beans, rinsed in a colander with water
- 1/2 C. corn (I used fresh, but frozen or rinsed canned is OK as well)
- 1/3 to 1/2 C. chopped cilantro
- 1 Tblsp. lime juice
- 6 Tblsp. medium enchilada sauce (or more if you wish—taste it first)
- 1/4 to 1/2 C. chunky salsa sauce
- 1 tsp. salt
- 3/4 to 1 C. of rough shredded 4 blend Mexican cheese (or something similar)
- Avocado slices for top garnish (optional)
- Sour Cream for top garnish (optional)
- Corn Tortilla’s for accompaniment
- Pre-heat oven to 375. In an oven proof dish, pour 1 C. of water in the dish and place your squash halves, flesh side down, in it. Place the dish in your pre-heated oven for about 35 minutes or until a sharp knife can pierce the skin easily. Take out of oven and let the squash cool for a little bit before you rake it with a fork to remove the strands—but careful, leave the shell in tack for the stuffing. Place the squash back in your dish (which now has no water) because you will be placing the stuffing in the squash and back into the oven for a bit. Turn the oven down to 350.
- I used my food processor to pulse quickly into chopped pieces the items listed in #3 through #5.
- In a large pot, over medium heat, place the olive oil and when heated, stir in the items #3 through #5 till softened and glistening (about 5 minutes). Then add the ingredients #6 through #12 and cook till well melded for about 2 minutes more.
- Place the stuffing you have just created in your shells and sprinkle each with the cheese.
- Place your dish back in the 350F oven for about 20 minutes.
- Voila—delicious. If you wish to garnish with the avocado slices and sour cream go ahead and do this now. And of course, some nice warm corn tortillas make for a wonderful accompaniment. As well, I’ve noticed that these two spaghetti squash recipes I have made taste even better the next day.