Vegetarian Enchilada Stuffed Spaghetti Squash

There’s no question about it…this Vegetarian Enchilada Stuffed Spaghetti Squash recipe must be made right away!

I can actually hear my parents gasping as they read this statement: “I am smitten with spaghetti squash. Hook, line and sinker.” They would have bet good money on the fact that I would never make any such statements about squash of any kind. That has nothing to do with any behavior that I may or may not have exhibited when presented with squash as a child. I was a perfect angel. (Ahem)

It was the Spaghetti Squash with Spinach, Feta & Basil White Beans that first captivated me. Here was a squash that wasn’t mushy, had a fairly neutral flavor and absorbed the flavors of the other ingredients in the dish. It’s known to be a great substitute for spaghetti when you dollop a ladleful or marinara sauce on top, but I like it even more when paired with apples and pecans, when tossed with a Dijon vinaigrette and when mixed with roasted tomatoes.
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© Dara for Cookin Canuck, 2014. | Permalink | 34 comments | Add to del.icio.us
Post tags: Beans, black bean, corn, enchilada, spaghetti squash, squash, vegetarian

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