Step 1: Prepare the Spaghetti Squash

Properly cooking spaghetti squash is crucial to avoid a watery Spaghetti Squash Enchilada Casserole. Follow these methods for the best results:

Oven-Roasting (Best for Flavor & Texture)

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle with olive oil, sprinkle with salt and pepper, and place the halves cut-side down on a baking sheet.
4. Roast for 35-40 minutes until the flesh is tender and easily shredded.
5. Let the squash cool slightly, then use a fork to shred it into spaghetti-like strands.

Pro Tip: To remove excess moisture, place the shredded squash in a clean kitchen towel and squeeze out extra liquid before adding it to the casserole.

Microwave Method (Faster, but More Moisture Retention)

1. Poke holes in the squash with a fork and microwave for 5-7 minutes to soften.
2. Carefully cut in half, scoop out the seeds, and microwave again for another 5 minutes until soft.
3. Shred into strands using a fork and drain excess moisture before using.

Step 2: Cook the Enchilada Filling

While the spaghetti squash is cooking, prepare the flavorful enchilada filling:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Sauté diced onions and bell peppers for about 3-4 minutes until softened.
3. Add shredded chicken or black beans, stirring to combine.
4. Pour in 1 cup of enchilada sauce and season with chili powder, cumin, and smoked paprika.
5. Simmer for 5 minutes, stirring occasionally, until everything is well coated and heated through.

Want more spice? Add chopped jalapeños or a dash of hot sauce!

Step 3: Assemble the Spaghetti Squash Enchilada Casserole

Now it’s time to bring everything together:

1. Preheat the oven to 375°F (190°C).
2. Layer half of the shredded spaghetti squash at the bottom of a greased baking dish.
3. Spread half of the enchilada filling evenly over the squash.
4. Sprinkle half of the cheese on top for a gooey, melty texture.
5. Repeat the layers with the remaining squash, filling, and cheese.
6. Drizzle extra enchilada sauce over the top for added flavor.

Step 4: Bake Until Golden & Bubbly

1. Cover the dish with foil and bake for 20 minutes.
2. Remove the foil and bake for another 10 minutes until the cheese is melted and slightly golden.
3. Let the casserole rest for 5 minutes before serving.

Want extra crisp? Broil the casserole for 2-3 minutes at the end for a golden, bubbly cheese topping.

Step 5: Garnish & Serve

Once your Spaghetti Squash Enchilada Casserole is out of the oven, finish with:

✔ Fresh cilantro
✔ Sliced avocado
✔ A squeeze of lime
✔ Dollop of sour cream or Greek yogurt

Now you’re ready to enjoy a cheesy, comforting, and nutritious enchilada casserole that’s packed with flavor!