This recipe is for my friend, Ethel. Okay, I don't really have a friend named Ethel, but we have called each other 'Lucy and Ethel' for years, while swapping out those roles of zany and cautious on any given day. In fact, her name is also Judi so we are both referred to as 'the other Judi'. Ethel likes spicy hot food, while I'm more of a mild-medium. This recipe can be as mild > medium > spicy as one wants. So knock yourself out, Ethel.
I have recently become a big fan of spaghetti squash; however, my imagination has not caught up with the numerous ways one can use it. For this recipe, the sausage could be omitted for a vegetarian or healthier entree or side. Suggestion: Measure your enchilada sauce. My 10-ounce (283 grams) can only measured to 8.5 ounces. It worked out for this recipe but I'm just saying...
Spicy, interesting, and really good!
Chicken Sausage Enchilada Spaghetti Squash
Recipe (adapted), Running to the Kitchen Blog
Yield: 2 dinner portions or 4 side-dish portions
- 1 medium spaghetti squash
- 1 large zucchini, chopped
- 1/2 large onion, chopped
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1lb. (4 links) chicken sausage, cut into rounds
- 1 chipotle chili in adobo sauce, chopped
- 1 cup enchilada sauce (I used mild.)
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon chili powder
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup chopped fresh cilantro, extra for garnishing
- Salt and pepper
Preheat oven to 375 degrees. Follow instructions on how to cook the spaghetti squash from earlier post, Simple Spaghetti Squash. Remove from oven, let cool, remove any seeds, and then scrape the squash with a fork into a bowl and set aside. In a large pan with raised sides, heat olive oil over medium-high heat. Add onion, garlic and zucchini, and sauté for about 5-7 minutes, until softened. (Note: I normally wait and add the garlic at the last minute.) Add chicken sausage and continue to sauté until browned on both sides. Next, add chipotle chili, enchilada sauce and spices. Cook on medium-low heat for about 2-3 minutes to meld flavors. Add squash into pan with cheddar cheese and cilantro at the end and toss to combine. Garnishes: cilantro, cheddar cheese, Greek yogurt, sour cream or a combination of any listed.