Enchilada Spaghetti Squash
Enchilada Spaghetti Squash
Makes 6 servings
21 Day Fix container fulfillment
1 GREEN
1 RED
1 BLUE
Enchilada Sauce Ingredients:
Ingredients For Casserole
- 3 cloves garlic
- 2 tablespoons olive oil
- 1/2 an onion, chopped
- 3 whole, large tomatoes, quartered
- 1 tightly packed cup of spinach
- 1 Tablespoon chili powder
- 1/4 teaspoon cayenne
- 1 teaspoon cumin
- 1 Tablespoon oregano
- 1 teaspoon rosemary
- 2 Tablespoons lemon juice
- 1 teaspoon pink Himalayan salt
- 1 teaspoon freshly ground black pepper
Starting with the garlic cloves, combine all ingredients in a food processor and blend until smooth. [Will make extra!]
Ingredients For Casserole
- 1 spaghetti squash
- 1 lb ground turkey
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons Mrs Dash Fiesta Lime Salt Free seasoning
- 2 cups of Enchilada Sauce (above)
- ½ cup nonfat Greek yogurt
- shredded mozzarella cheese, spread on top of casserole
Instructions
Cut the spaghetti squash in half and scoop out the seeds. Spray a microwavable plate with Pam with Olive Oil, place the spaghetti squash halves on it, face up, and put it in the microwave for 8-9 min on High. Let it cool down enough to handle it, then shred the insides with a fork into a large mixing bowl. It will look like spaghetti noodles!
While the spaghetti squash is cooking/cooling, brown the ground turkey in a large pan over medium heat. Add the onion powder, garlic powder, and Mrs Dash seasoning and stir well.
Combine spaghetti squash, ground turkey, Enchilada Sauce, and Greek yogurt together in the large mixing bowl. Stir well to evenly coat the spaghetti squash. I like to use a large serving fork for this.
Transfer to a 9x13 Pyrex baking dish sprayed with Pam with Olive Oil.
Sprinkle with mozzarella cheese.
Bake on 375 for 30-35 min.
Top with Greek yogurt and fresh salsa!
Enjoy!
