Enchilada Spaghetti Squash Casserole
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1
Salt450 g
Ground TurkeyDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line a baking sheet with aluminum foil
3
Spray insides of spaghetti squash with cooking spray
4
Season with salt and black pepper
5
Place squash, cut-side down, on the baking sheet
6
Bake in the preheated oven until easily pierced with a knife, about 1 hour
7
Flip and let cool until easily handled, about 10 minutes
8
Scrape insides of squash into spaghetti strands using a fork
9
Spread evenly into a 9x13-inch baking dish
10
Place turkey in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes
11
Stir half of the enchilada sauce into the skillet
12
Spread turkey mixture evenly over squash in the baking dish
13
Scatter queso fresco then Mexican cheese over turkey layer
14
Top with remaining enchilada sauce
15
Bake in the preheated oven until cheese is melted, about 15 minutes