- 2 spaghetti squash, halved and seeded
- vegetable oil cooking spray
- salt and ground black pepper to taste
- 1 pound ground turkey
- 1 (16 ounce) can enchilada sauce, divided
- 6 ounces crumbled queso fresco (optional)
- 1 (1 pound) package shredded Mexican cheese blend
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Spray insides of spaghetti squash with cooking spray. Season with salt and black pepper. Place squash, cut-side down, on the baking sheet.
- Bake in the preheated oven until easily pierced with a knife, about 1 hour. Flip and let cool until easily handled, about 10 minutes.
- Scrape insides of squash into spaghetti strands using a fork. Spread evenly into a 9x13-inch baking dish.
- Place turkey in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Stir half of the enchilada sauce into the skillet.
- Spread turkey mixture evenly over squash in the baking dish. Scatter queso fresco then Mexican cheese over turkey layer. Top with remaining enchilada sauce.
- Bake in the preheated oven until cheese is melted, about 15 minutes.
05/07/2018
recipepes.com
Enchilada Spaghetti Squash Casserole, recipe
PT15M
PT1H
5
455 calories