Roasted Spaghetti Squash with Pinto Beans & Enchilada Sauce

Warm spaghetti scraped from a big roasted yellow squash! Simply topped with pinto beans and enchilada sauce, this healthy vegetarian recipe rocks with flavor!

Course: Main Course
Cuisine: Vegetarian, Gluten free, Vegan friendly
Keyword: Spaghetti squash, pinto bean, enchilada sauce, easy
Servings: 4 servings.
Calories: 260 kcal
Author: Letty Flatt
1 spaghetti squash
3 cups cooked pinto beans, homemade or canned
2 cups enchilada sauce, (see note)
Chopped cilantro leaves, as needed
1 avocado, sliced
crumbled Cotija or feta cheese, as desired, optional
Pre-heat oven to 375° F. Poke a few holes in the squash with a knife or carving fork and place in a pan. Bake about one hour, until the squash skin is soft. Let cool.
While the squash is in the oven make easy enchilada sauce and mix it with the pinto beans.
When the squash is cool enough to touch, cut it in half lengthwise. Remove the seeds and stringy parts. Rake the squash meat with a fork. Divide into large bowls, 1 to 1 1/2 cups per person. Spoon the sauced beans over or alongside the squash.

Garnish with cilantro and slices of avocado. If you wish, sprinkle with cheese.

Recipe Notes
Enchilada sauce made with chili powder is super easy. Heat oil and garlic, stir in chili powder and cornmeal or flour, and cook a minute. Whisk in vegetable broth or water and vegetable or tomato juice and cook until the mixture thickens into a nice sauce

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