I’ve been on a bit of a Mexican kick for a few weeks now. It started a few weekends ago when we were in the mountains and our dinner plans fell through. For some reason I thought of enchiladas and we picked up all the ingredients from the grocery store and made dinner at the condo. Isn’t it funny how messed up plans can lead to even better things?
When someone suggested spaghetti squash as an ingredient for this month, I first thought of a casserole. That idea transformed to enchiladas, which lead to the addition of lentils for some added protein. Lentils can have a similar texture to ground beef, so it’s an easy swap in many of your favorite recipes.
I made these Spaghetti Squash & Lentil Enchiladas on Friday night (while we were in the mountains again!) and they were so good Kirk asked for them again on Saturday night. The squash adds a fun new texture to this Mexican-inspired dinner, plus it’s a great way to sneak even more veggies into your dinner. After all…everything is “better with veggies”. Hehe.
- 1/2 medium spaghetti squash
- 1/4 + 1/3 cup green chili sauce (or green salsa)
- 1/2 cup green lentils
- 6 tablespoons cheese (I used Daiya Pepperjack non-dairy cheese)
- 1/2 cup baby spinach
- 4 flour tortillas
- 1/2 avocado
- 1 tablespoon cilantro
- Preheat oven to 400 degrees. Slice spaghetti squash in half lengthwise and place cut-side up in the oven. Bake for 40 minutes or until squash is tender when you pierce with a fork.
- Meanwhile, combine lentils and 1 cup of water in a small pan. Cook over high heat until just starting to boil, reduce to a simmer and cook (uncovered) for 30 minutes or until lentils are tender. Drain and set aside.
- Remove squash from oven and rake a fork across the flesh to create spaghetti-like noodles. Transfer to a small bowl and continue until squash rind is empty. Add lentils and 1/4 cup green chili sauce (or salsa) to squash noodles and mix with fork until combined.
- Reduce oven temperature to 350 degrees.
- To make enchiladas, add about a tablespoon of spinach to center of 1 tortilla, Top with a tablespoon of cheese and just under 1/4 cup squash mixture. Fold sides of tortilla toward the center to form the enchilada and place (folded side down) into square baking dish. Continue for remaining 3 tortillas.
- Add remaining 1/3 cup green chili sauce (or salsa) to remaining squash noodle mixture and stir until combined. Pour over top of enchiladas and spread evenly. Sprinkle 2 remaining 2 tablespoons of cheese over top.
- Cook enchiladas for 20 minutes. Remove from oven and top with diced avocado and cilantro. Enjoy!
Questions for you:
- When was the last time you had Mexican food for dinner?
- Do you prefer Spicy or Mild Salsa? I will always pick spicy!!