Alex Daynes

Enchilada Casserole with Spaghetti Squash

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A healthy, complete meal in one easy casserole dish! This enchilada casserole with spaghetti squash is simple to make, nutritious, and delicious! I prepare the spaghetti squash in my Instant Pot in only 10 minutes! Then I add it to cooked chicken, black beans, corn, tomatoes, cream cheese, onions, garlic, and cheese to create a complete meal! Make it with me!

What is the benefit of using spaghetti squash?

Spaghetti Squash is a great thing to sub for most grains. It doesn’t have a lot of flavor on it’s own, and it can be used to replace noodles, rice, and tortillas.

This recipe swaps out tortillas (a grain choice) for spaghetti squash (a veggie choice). This instantly boosts your total veggie intake for the day!

With all those other ingredients in this casserole, you won’t even miss the tortillas. You’ll be left feeling full and satisfied!

How to cook Spaghetti Squash in the Instant Pot

My favorite way to cook up spaghetti squash for this enchilada casserole, and really for any recipe, is to use my Instant Pot! This is the fastest way to cook up this squash.

All you’ll need is a spaghetti squash, an instant pot, a trivet (that comes with your pot) and water.

Start by halving the squash. Remove the seeds from the insides with a spoon.

Place the squash in the instant pot on the trivet. Add 1/2 cup water to the bottom of the pot.

Lock the lid, set the valve to seal, and manually set the pressure for 10 minutes. When finished, quick release the pressure by turning the valve from sealing to venting.

Remove the squash and shred the insides into spaghetti like strands with two forks. Use as desired!

How to cook spaghetti squash in the Oven

Preheat oven to 400º.

Start by halving the squash. Remove the seeds from the insides with a spoon.

Place the squash on a baking sheet, flesh side down, and bake for 45 minutes to an hour, or until the insides are soft and shred-able.

What Do I Need To Make This Recipe?

1 medium-large spaghetti squash
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

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!

Like this recipe and want to save it for later? Pin it to Pinterest here!

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!

Yield: 9 servings

Enchilada Casserole with Spaghetti Squash

Enchilada Casserole with Spaghetti Squash

A healthy, complete meal in one easy casserole dish!

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

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

  1. 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.
  2. Preheat oven to 350º.
  3. Heat the oil over medium-low in a frying pan. Add the onion. Saute until soft. Add the garlic and saute another minute.
  4. In a large bowl, whisk together the softened cream cheese, tomatoes, eggs, chili powder, salt, and cumin.
  5. Add in the black beans, diced chicken, corn, onion mixture, and spaghetti squash strands. Mix. Spread even in the 9x13 pan.
  6. 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.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 367Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 515mgCarbohydrates: 20gFiber: 4gSugar: 6gProtein: 19g
© Alex Daynes
Category: Dinner

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