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Creamy Enchilada Casserole with Spaghetti Squash

Jessica Penner
  • minutes
  • Serves

INGREDIENTS

1

medium-large spaghetti squash

1 tbsp

canola oil

1

onion, chopped

4 cloves

garlic

1 cup

cream cheese, softened

1 cup

salsa

2

eggs

1 tsp

chili powder

3/4 tsp

salt

1/4 tsp

cumin

1

red pepper, chopped

1 1/2 cups

cooked black beans OR 1 can of black beans (drained and rinsed)

2 cups

cooked and diced chicken (I used a rotisserie chicken)

1 cup

frozen corn, defrosted

2 cups

shredded cheddar cheese