(Adapted from here)
1 large spaghetti squash
1
tbsp veg oil, plus a little extra to rub on the squash
1
cup diced onion
2
large garlic cloves, minced
1
tbsp taco seasoning mix
2
tbsp tomato paste
1
can (10-14 oz) red enchilada sauce
1 1/2
cups shredded leftover roast chicken
1
can (4 oz) Pickled Jalapeño Slices, diced (optional)
1/2
cup red bell pepper, finely diced
1/2
cup frozen corn, thawed
1/2
cup black beans, rinsed and drained
3/4
cup shredded colby jack cheese.
Preheat the oven to 400 degrees.
Cut spaghetti squash in half, lengthwise, and scoop out the seeds. Rub oil on
the cut sides of each half. Place the squash halves face down on a
foil-lined half sheet pan.
Bake in the preheated oven 40 minutes or until tender when pierced with a fork. Lower the oven temp to 350 degrees.
Using a fork, separate the strands of squash from the skin and place cooked squash into a square greased casserole dish. Sprinkle with salt.
In a medium saucepan, sauté onion and garlic with 1 tablespoon of
vegetable oil. When translucent, add taco seasoning and stir in tomato
paste. Stir in the enchilada sauce and let simmer until thickened, about
5 minutes.
Mix 1 1/2 cups of the sauce with the shredded chicken, chopped
jalapeños (if using), bell pepper, corn and black beans. Spoon filling over the squash. Pour the rest of the sauce over the casserole, and place in the 350 degree oven for 20 minutes.
Remove the casserole and top it with the cheese.
Turn on broiler and broil 3-4 minutes until the cheese is golden and bubbling. Sprinkle chopped cilantro on top, if desired.
Serves 4, easily.
