You read that right– spaghetti squash makes an amazing filling for enchiladas. In this recipe, we pair the squash with vegan refried beans. Muy bueno!
The recipe calls for plant-based queso cheese sauce. There are many recipes online, like this one from Loving It Vegan made from cashews, and this one from Nora Cooks that is nut-free. It’s very easy to make cheese sauce yourself, and the recipes usually yield quite a bit, so you can freeze some for use later.
There are also several prepared products, like this cashew-based queso cheese mix and this cashew-based cheese dip. I have used both and they worked great. You can also use shredded vegan cheese, but remember that these usually contain a lot of oil (i.e, fat and calories!)
I have prepared these enchiladas without any cheese and they were equally as good. You can always add a little salsa or guacamole instead.
If you like this recipe, you may want to check out my Butternut Squash and Black Bean Taco Pie.
Spaghetti Squash and Refried Bean Enchiladas
- 1 small spaghetti squash
- 1/2 cup chopped onion
- 3 tsp minced garlic (3 cloves, or 1 teaspoon powdered)
- 1 4 oz. can mild green chiles
- 1 can fat-free refried beans
- 2 14 oz cans red enchilada sauce (or 1 28 oz can)
- garlic powder
- onion powder
- 8 corn tortillas
- 1 cup plant-based queso or cheddar cheese
- optional: chopped green onions or cilantro for garnish
- To cook the spaghetti squash: Preheat the oven to 400 degrees.
- Carefully cut a small spaghetti squash in half lengthwise. Scoop out the seeds and pulp. (Hint: save the seeds for roasting!)
- Place the two halves cut-side down on a baking sheet. Bake for about 45-50 minutes. Remove from oven and let cool.
- Reduce oven heat to 350 degrees.
- Once the squash is cool, scrape out the flesh with a fork, discarding the shell.
- Heat a skillet on medium heat and add the garlic and onion. Sauteè until soft, adding a splash of water if they begin to stick.
- Add the spaghetti squash, green chilis, and salt and pepper to taste. Heat through and remove from burner.
- Empty fat-free refried beans into a small mixing bowl and sprinkle with salt, pepper, garlic powder, and onion powder. Mix thoroughly.
- Pour about 1/2 cup of enchilada sauce in the bottom of a 9×13 baking dish. Spread some refried beans on a tortilla as if you are spreading peanut butter on toast. Add about 1/4 cup of the squash mix, fold in half, and lay in baking dish.
- Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the tortillas, making sure to cover all of the tortillas completely.
- Top with cashew cheese sauce or your favorite vegan cheese. Add green onion or fresh cilantro if desired.
- Bake for 20-30 minutes until heated through. You can add fresh salsa, guacamole, or vegan sour cream. Enjoy!