When I had a spaghetti squash that needed to get cooked up and a half bottle of enchilada sauce in the fridge, an idea started to take shape. This recipe is about as easy as it gets and pretty darn healthy too.
Start by roasting a spaghetti squash. (Poke holes/slits in it, microwave for 5 minutes so you can cut it in half lengthwise, and roast at 400 for 40 minutes.) When it’s done, use a fork to pull out all the “strands” of flesh and scoop it into a loaf pan or small casserole dish. Toss with enchilada sauce, chopped pickled jalapeños, and salt. I also tossed in cilantro since I had it handy. Top with shredded cheese and pop into a 250 oven for a few minutes til it’s nice and bubbly. No measurements; no fuss. This is perfect as a side dish on Taco Tuesday, but the leftovers work very well as the base of a bowl. I didn’t take a pic, but for lunch the next day I added avocado, sautéed bell pepper, sour cream, and taco meat.