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5 from 2 votes

Vegetarian Enchilada Stuffed Spaghetti Squash

There's no question about it...this Vegetarian Enchilada Stuffed Spaghetti Squash recipe must be made right away! 324 calories and 5 Weight Watchers Freestyle SP
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entrees
Cuisine: Latin American
Keyword: Vegetarian
Servings: 4 Servings
Calories: 323.9kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

Instructions

  • Using a large, sharp knife, pierce a spaghetti squash in several places.Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
  • Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers.
  • Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
  • Preheat the broiler.
  • Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes. Add the garlic and cumin, and cook for 30 seconds.
  • Stir in the spaghetti squash strands, black beans, corn and enchilada sauce, and cook until heated through, about 2 minutes. Season with salt and pepper.
  • Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Monterey Jack cheese.
  • Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, about 2 minutes.
  • Sprinkle with cilantro and serve.

Notes

Weight Watchers Points: 5 (Freestyle SP), 9 (Points+)

Nutrition

Serving: 1Stuffed Half | Calories: 323.9kcal | Carbohydrates: 52.8g | Protein: 14.4g | Fat: 9.8g | Saturated Fat: 2.9g | Cholesterol: 11.4mg | Sodium: 894.3mg | Fiber: 13.3g | Sugar: 13.4g