This enchilada casserole is healthy and delicious!
It’s the start of a new year, and that means many women are embracing a more healthy eating plan. If the kids aren’t on board with the same meals you are, this recipe is the solution. It packs in the veggies and protein while still being a crowd pleaser.
Alex Daynes shares how to make a Mexican inspired casserole with spaghetti squash. She shares her secret to perfect baked onions, and why you can count on the whole family enjoying this meal.
Find more recipes from Alex on Instagram, @thealexdaynes, or at www.alexdaynes.com.
Spaghetti Squash Enchilada Casserole
Ingredients
- 1 medium-large spaghetti squash
- 1/2 cup water
- 1 Tablespoon canola oil
- 1 onion chopped
- 4 cloves garlic, diced
- 8 ounces cream cheese softened
- 8 ounce can diced tomatoes
- 2 eggs
- 1 teaspoon chili powder
- ¾ teaspoon salt
- ¼ teaspoon cumin
- 1 can of black beans, drained and rinsed
- 2 cups of cooked and diced chicken
- 1 cup corn, fresh or frozen
- 2 cups shredded cheddar cheese
Instructions
- Cut the spaghetti squash in half and remove the seeds. Add it to the Instant Pot on the trivet with 1/2 cup water. Lock the lid, set the valve to seal, and manually set the timer for 10 minutes. Remove the lid and shred the squash up with two forks.
- Preheat oven to 350º.
- Heat the oil over medium-low in a frying pan. Add the onion. Saute until soft. Add the garlic and saute another minute.
- In a large bowl, whisk together the softened cream cheese, tomatoes, eggs, chili powder, salt, and cumin.
- Add in the black beans, diced chicken, corn, onion mixture, and spaghetti squash strands. Mix. Spread even in the 9×13 pan.
- Bake 30 minutes. Remove and sprinkle with cheddar cheese. Turn oven to broil and bake for another 5 minutes, or until the cheese bubbles and starts to turn brown.
What was Alex’s best recipe for 2020 that was mentioned?
Hi Karie,
It was my copycat Lemon Tarragon Pasta Salad! It’s so yummy! https://alexdaynes.com/lemon-tarragon-pasta-salad/
Give it a try!
can i make this if i don’t have a instant pot
Hi Bonnie,
You can absolutely make this without an instant pot. I use my IP to make the spaghetti squash. You can also do this in the oven. Preheat to 375°F and slice the spaghetti squash in half. Scoop out the insides of the seeds, then season with a little olive oil, salt, and pepper. Place face down on a baking sheet and bake until fork-tender, between 45 minutes and an hour. When the insides are soft, shred with two forks and use as directed.
Enjoy!