Spaghetti Squash Enchilada Boats (Grain-free)

Sometimes running low on ingredients can be just the thing you need to spark some kitchen creativity.

For example, this recipe came about because I’ve had a spaghetti squash sitting on my counter for two weeks. I needed to use it ASAP, but I didn’t want to go to the store for any extra ingredients.

So, I used what I had on hand, which included an onion, and half-eaten bag of spinach, and a can of roasted tomatoes with green chiles that I found in my pantry. I wasn’t sure what to expect from this combination, but the result was a medley of vegetables smothered in a quick enchilada-style sauce and topped with bubbly cheese. It tastes like an enchilada, without the tortillas!

Not surprisingly, you can add or replace any vegetables you like in this dish– it’s totally adaptable to your needs. I hope you enjoy it!

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Spaghetti Squash Enchilada Boats
Serves 2

Ingredients:

1 (3 lbs.) spaghetti squash
1 tablespoon coconut oil
1 yellow onion, chopped
2 cloves garlic, minced
2 cups fresh spinach
1 (14.5 oz) can roasted tomatoes with green chiles
1 teaspoon ground cumin
1/2 teaspoon sea salt
2 ounces goat cheddar, shredded

Directions:

Preheat the oven to 400F and line a baking sheet with parchment paper or a Silpat. Cut the spaghetti squash in half, scoop out and discard the seeds in the center, and place the squash halves face-down on the lined baking sheet. Bake for 45 minutes, or until the skin can be easily pierced with a fork. Remove from the oven and set aside to cool slightly.

In the meantime, pour the entire can of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and saute the onion until it’s tender, about 8 minutes. Add in the garlic and spinach, and stir until the spinach is wilted.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti squash arranged cut-side-up on a baking sheet. (Alternatively, you can just use two oven-safe serving dishes, if you’d prefer.) Top each serving with shredded goat cheddar, and place the baking sheet under your oven’s broiler, set to high, for about 3 minutes, or until the cheese is melted and bubbly. Serve warm.

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4.79 from 14 votes

Spaghetti Squash Enchilada Boats (Grain-free)

A medley of vegetables smothered in a quick homemade enchilada sauce and topped with a bubbly layer of cheese, for an enchilada-style dish without the tortillas!

Course Main Course

Cuisine American

Keyword Spaghetti Squash Enchilada Boats (Grain-free)

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 2

Calories 383kcal

Author Megan Gilmore

Ingredients

• 1 (3 lbs.) spaghetti squash
• 1 tablespoon coconut oil
• 1 yellow onion , chopped
• 2 cloves garlic , minced
• 2 cups fresh spinach
• 1 (14.5 oz) can roasted tomatoes with green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 2 ounces goat cheddar , shredded

Instructions

• Preheat the oven to 400F and line a baking sheet with parchment paper or a Silpat. Cut the spaghetti squash in half, scoop out and discard the seeds in the center, and place the squash halves face-down on the lined baking sheet. Bake for 45 minutes, or until the skin can be easily pierced with a fork. Remove from the oven and set aside to cool slightly.
• In the meantime, pour the entire can of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.
• Melt the coconut oil in a large pot over medium heat and saute the onion until it's tender, about 8 minutes. Add in the garlic and spinach, and stir until the spinach is wilted. Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti squash arranged cut-side-up on a baking sheet. (Alternatively, you can just use two oven-safe serving dishes, if you'd prefer.) Top each serving with shredded goat cheddar, and place the baking sheet under your oven's broiler, set to high, for about 3 minutes, or until the cheese is melted and bubbly. Serve warm.

Nutrition

Calories: 383kcal | Carbohydrates: 54g | Protein: 11g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 13mg | Sodium: 830mg | Potassium: 999mg | Fiber: 11g | Sugar: 21g | Vitamin A: 3920IU | Vitamin C: 27.7mg | Calcium: 253mg | Iron: 4.2mg

*Note: This meal can be prepared very quickly on a weeknight if you have the spaghetti squash prepared ahead of time. I like to cook two squashes at a time, so that I have an extra one to use for a quick future meal! Also, feel free to use a jar of prepared enchilada sauce in this recipe, if you prefer. (Though if you need to remain gluten-free or grain-free, be sure to check in the ingredients– many of them contain flour.)

Enjoy!

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