Facebook suggested posts can be pesky sometimes, but I will admit they often work on me.
I had many friends who had “liked” this post.
The recipe came from Skinnytaste. I had never tried a recipe from her before, and many of the comments on facebook were things like “def going to make this!” or “#girlsnight” or “enter boyfriends name, dinner tonight?” but nothing saying, “made em, they were great, go easy on the peppers”. So I am here to say just that!
You can find the original recipe(s) here (sauce comes from another post) but for convenience I have combined the two below.
- 1 small spaghetti squash
- 2 teaspoons olive oil
- 1/8th tsp kosher salt
- black pepper, to taste
- 1 cup part-skim shredded Mexican cheese blend
- For the enchilada sauce:
- 2 garlic cloves, minced
- 1 tbsp chipotle chilis in adobo sauce (add more if you like extra spice)
- 1-1/2 cups tomato sauce
- 1/2 tsp ground cumin
- 3/4 cup reduced sodium chicken broth
- kosher salt and fresh pepper to taste
- In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
- Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.
- Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven and serve immediately!