Learning to eat seasonally over the last few years has really spoiled me. Forget two to three times in a week, two to three times a season is all we will eat one particular meal before it’s time to move on. There is always something new and fresh for the palette to experience. So by about Day 2 post-Thanksgiving, I’m all set with leftovers. Even the variations on leftovers. (Let’s face it, they all pretty much taste the same.) So after my Friday-Break-from-the-Kitchen, I’m ready to get back in there and make something different with any turkey that managed to last that long.
With the abundance of garden-grown squash in storage, I’m breakin/Users/apple/Desktop/Screen Shot 2016-11-22 at 9.32.38 PM.pngg out the spaghetti squash for leftover’s this year!
And with it I’m making something completely different than anything that my tongue has been tasting for the past week…. I’m loading up those squash with leftover turkey and black beans and sweet corn. And I’m heaping it with cheese that will be melting into stretchy goodness. And best of all, I’m heading out to the greenhouse and picking a fat bouquet of fresh cilantro. A leaf for every bite on my plate. I’m making Turkey Enchilada Stuffed Spaghetti Squash.
I know Spaghetti Squash is supposed to be super cool and all, and maybe my kids are big dorks, but they’re pretty Ho-Hum about it. (In other words, they’ll eat it with a bribe.) But Turkey Enchilada Stuffed Spaghetti Squash is so packed with delicious flavors that it all mixes in and they’re happy to eat the meal… bribe-free!
The best part about Turkey Enchilada Stuffed Spaghetti Squash is that it will break you back into the kitchen slowly. It’s real simple to prepare… especially if you have an Instant Pot to help you make quick work of the spaghetti squash. Once the pressure cooker is heated up, we’re talking 7 minutes until it’s done! This dish will be on the table in less than 30 minutes. That’s less time than it takes to roast the squash alone if you go the oven route. Which is why that machine is a life-saver in the kitchen! (Especially for lousy meal planners like your’s truly.)
Now, while this recipe says it can serve 4 (cause there are 4 halves of spaghetti squash) that is a ton of food and we divide these among 2 adults and 7 kids. (Each of the little kids gets a third, my teen daughter and I split one, and my husband gets one.) Depending on your family’s needs, you might want to cut the recipe in half. (Or make the full sauce recipe, use half and freeze the other half to make this meal even quicker next time!)
Turkey Enchilada Stuffed Spaghetti Squash
- 2 spaghetti squash
- ½ teaspoon salt
- 2 cups turkey or chicken, cooked, shredded
- 1 cup sweet corn (I used some I froze from my garden)
- 1 pint black beans, drained & rinsed
- 1 ½ cups Monterey Jack cheese, grated
- 1 ½ cups Cheddar cheese, grated
- 1 Tablespoon Lacto-Fermented Jalapeno Peppers, optional, (for garnish)
- cilantro, not optional, (for garnish)
- Enchilada Sauce
- 2 Tablespoons oil
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 ½ cups tomato sauce
- ¾ cup chicken stock
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon chipotle pepper powder
- pinch of black pepper
- Preheat the oven to 400 degrees.
- Cut the spaghetti squash in halves and remove the seeds.
- Sprinkle the cavity with salt.
- Either roast them upside down on a baking sheet for about 45 minutes (until the flesh flakes with a fork) or place them in the Instant Pot with 1 cup of water. Close the lid & valve and hit: Manual, 7 minutes.
- Meanwhile make the enchilada sauce by sautéing the garlic and chipotle peppers in the oil over medium heat for 2 minutes.
- Add in the tomato sauce, chicken stock, cumin, oregano, chipotle pepper powder, salt, and black pepper.
- Simmer until it has thickened.
- Add the shredded turkey (or chicken) to the sauce along with the corn and black beans.
- Shred the flesh of the spaghetti squash and place them right side up on the baking sheet.
- Divide the filling among each squash half.
- Sprinkle generously with each of the grated cheeses.
- Bake for about 15 minutes until the cheese is all bubbly and beginning to brown.
- Heavily sprinkle with fresh cilantro.
Original Recipe Credit