I’ve served it with steak, shrimp, and chicken. I use red quinoa and people are surprised it doesn’t have any meat. I had to write a review as I’m eating it for lunch today. Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes. Spaghetti squash is cut crosswise, to create a round “bowl” then roasted in the oven.
Minutes (at this time you can add additional vegetables as desired, for example- bell peppers, mushrooms, celery). Add the blended tomato sauce and white wine. Easter is just around the corner, and this week’s post is going to help you build a healthier Easter basket this year. As a major chocolate lover, don’t get me wrong, I am not suggesting you have to eliminate the candy all together. These enchiladas were very good.
If you made the recipe, please choose a star rating, too. Bake at 350 degrees cowboy boots with zipper on side F for minutes, or until warmed through. Top with desired toppings and serve.
Then again, I have yet to find an Ambitious Kitchen recipe I don’t love. I’ve never made enchiladas before and my husband and I are definite meat eaters so I was a little skeptical of this recipe. But it did not disappoint! It was still very flavorful and delicious. I also found the squash didn’t need to cook for the full 30 mins and I only had the assembled enchiladas in the oven for 8 mins.
or similar shaped) baking dish. The toppings make all the difference.
You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño.
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