Enchilada Stuffed Spaghetti Squash

Turkey Enchilada Stuffed Spaghetti Squash

Yield 4



  1. Preheat the oven to 400 degrees.
  2. Cut the spaghetti squash in halves and remove the seeds.
  3. Sprinkle the cavity with salt.
  4. 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.
  5. Meanwhile make the enchilada sauce by sautéing the garlic and chipotle peppers in the oil over medium heat for 2 minutes.
  6. Add in the tomato sauce, chicken stock, cumin, oregano, chipotle pepper powder, salt, and black pepper.
  7. Simmer until it has thickened.
  8. Add the shredded turkey (or chicken) to the sauce along with the corn and black beans.
  9. Shred the flesh of the spaghetti squash and place them right side up on the baking sheet.
  10. Divide the filling among each squash half.
  11. Sprinkle generously with each of the grated cheeses.
  12. Bake for about 15 minutes until the cheese is all bubbly and beginning to brown.
  13. Heavily sprinkle with fresh cilantro.

Recipe by Reformation Acres at