Spaghetti Squash Enchilada Bake
Roasted spaghetti squash, black beans, corn and softened poblano come together in a hearty vegetarian enchilada bake. Red enchilada sauce seasons the filling, while Monterey Jack melts into a lightly browned topping.
- autumn
- black beans
- dinner
- enchilada bake
- mexican-inspired bake
- plant-based
- spaghetti squash
- Vegetarian
- vegetarian casserole
- Cuisine
- Mexican-inspired
Shopping options
Check ingredients to include themPackage used · most used first
Poblano pepper · 1 Each
Fresh Poblano Peppers
100%
Details
Spaghetti squash · 1 Each
Spaghetti Squash
91%
Details
Vegetarian red enchilada sauce · 1.25 Cup
Casa Martinez® Enchilada Red Chile Sauce
83%
Details
Monterey Jack cheese, shredded · 1.5 Cup
Kroger® Monterey Jack Shredded Cheese
74%
Details
Yellow onion · 1 Each
Fresh Cut In Store Diced Yellow Onions
66%
Details
Frozen corn kernels · 1 Cup
Smart Way™ Whole Kernel Corn
60%
Details
Canned black beans, drained and rinsed · 3 Cup
Goya® Black Beans
52%
Details
Garlic · 2 Each
Garlic
20%
Details
Olive oil · 2 Tablespoon
Filippo Berio Olive Oil
Sale
6%
Details
Ground cumin · 1 Teaspoon
McCormick Ground Cumin
5%
Details
Fine salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Garlic cloves-2 each
- Canned black beans-3 cups
- Monterey Jack cheese-1 1/2 cups
- Vegetarian red enchilada sauce-1 1/4 cups
- Spaghetti squash-1 each
- Frozen corn kernels-1 cup
- Olive oil-2 tablespoons
- Poblano pepper-1 each
- Yellow onion-1 each
- Ground cumin-1 teaspoon
- Fine salt-1/2 teaspoon
Heat the oven to 400°F. Wash your hands and clean the work surface. Scrub the squash under running water with a produce brush, rinse the poblano, and dry both. Remove any damaged areas. Stem, seed and chop the poblano, dice the onion, mince the garlic and shred the cheese. Drain and rinse the beans, measure 3 cups, and let them drain thoroughly.
Set the squash securely on the cutting board, halving it lengthwise with care. Scoop out the seeds. Rub the cut surfaces with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Place cut-side down on the baking sheet.
Keep the squash stable on the cutting board; do not force the knife if it rocks.
Roast for 40–50 minutes, until the flesh separates easily with a fork but still has some firmness. Avoid roasting until the strands become mushy. Let the squash cool for about 10 minutes, until manageable.
Use oven mitts when handling the hot squash or baking sheet.
While the squash roasts, heat 2 teaspoons olive oil in the skillet over medium heat. Add the onion, poblano and remaining 1/4 teaspoon salt. Cook for 7–9 minutes, stirring occasionally, until softened. Add the garlic and cumin and stir for 30 seconds. Add the frozen corn and cook for 3–5 minutes, until hot and any released moisture has evaporated. Remove from the heat.
Wash hands after handling the poblano and avoid touching your eyes.
Scrape the squash flesh into strands with a fork and transfer to the colander. Let drain for 5 minutes, then gently press with the back of a spoon to release excess moisture without crushing the strands. If the strands still look wet, blot them with a clean kitchen towel.
Grease the baking dish with the remaining 1 teaspoon olive oil. In the mixing bowl, gently combine the squash strands, drained beans, cooked vegetable mixture, enchilada sauce and 1/2 cup Monterey Jack. The filling should be evenly coated without liquid pooling at the bottom.
Spread the filling evenly in the baking dish. Scatter the remaining 1 cup cheese over the entire bake.
Bake uncovered at 400°F for 20–25 minutes, until the filling is hot throughout, the edges are bubbling, and the cheese is melted with lightly browned spots. Check the center with a food thermometer; it must reach at least 165°F (74°C) before removing the casserole. Continue baking if the center has not reached that temperature. If necessary, bake for another 5 minutes to brown the topping. Clean the thermometer after use.
Use oven mitts for the hot baking dish and confirm the center reaches at least 165°F (74°C) with a clean thermometer before serving.
Let stand for 5 minutes so the filling settles, then divide into four portions and serve.
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