Southwest Spaghetti Squash Casserole is loaded with chicken, black beans, corn, enchilada sauce and topped with gooey melted cheese! A delicious and easy to make casserole that’s gluten-free and a lower carb alternative to pasta or rice.
It’s been a moment since I made another formula utilizing spaghetti squash or even eaten it. I’ve made them sit in my wash room for presumably a month lastly chose I better use it before it turned sour. Rather than stuffing every 50% of the squash with a tasty filling, I chose to make it more like a dish or skillet formula, which all of you appear to adore. Since Southwest cooking is high on my rundown of top picks it just appeared to be fitting that I make a Southwest Spaghetti Squash Casserole. You all, this goulash doesn’t disillusion and there’s nothing to feel remorseful about while eating it!
Dishes regularly get a terrible standing for being hefty and loaded with fixings that are problematic, canned soup is certainly sketchy as I would like to think. It’s jiggly and makes a gross slurping, burping, pull commotion as it drops out of the can. Why?! Furthermore, how might it be rack stable for so darn long?!Luckily, you don’t need to stress over jiggly canned soups in this Southwest Spaghetti Squash Casserole or any problematic fixings. What you will discover are dark beans, chicken, corn, onion, a jalapeño, enchilada, a few flavors that are staples in Southwest food, the spaghetti squash and obviously I needed to finish off it with some cheddar.
When the spaghetti squash has broiled, the remainder of the planning happens in a skillet and afterward the entire thing is prepared in the stove. Insignificant dish washing is an unquestionable requirement when I’m cooking. In the event that you don’t have the opportunity to heat it, just add the cheddar on top and freely cover the skillet with a top or piece of foil until the cheddar melts.The Southwest Spaghetti Squash Casserole is extraordinary for supper prep, yet I don’t suggest freezing the extras. Spaghetti squash isn’t the most cooler amicable vegetable.
INGREDIENTS
- 1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
- 2 teaspoons olive oil
- 1/4 cup finely chopped green onions
- 1 jalapeño, seeds removed and finely chopped
- 3/4 cup black beans (canned), rinsed and drained
- 1/2 cup frozen corn, defrosted
- 1/2 pound boneless skinless chicken breasts, cooked and shredded
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon granulated garlic
- Kosher salt and fresh ground black pepper to taste
- 1 cup red enchilada sauce
- 1/2 cup shredded Monterey Jack cheese
- Chopped tomatoes, cilantro and green onions for toppings (optional).
INSTRUCTIONS
- Preheat oven to 375° F.
- In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
- Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.
