Oops I did it again
I overcooked my spaghetti squash and it didn’t ‘spaghetti’. I used it like other winter squash in an enchilada casserole with buttonwood farms chicken I cooked in my crockpot, del Carmen black beans, and prepared enchilada verde sauce.
This is not as much as a recipe, but an idea. I sautéed the squash with some taco seasoning and folded in the cooked chicken and cooked black beans. I sprayed a casserole dish with cooking spray and spread the bottom with a bit of enchilada sauce. Then I layered tortillas, cutting to fit. On top of that goes half of the squash/chicken/bean mixture. Then a bit of sauce followed by shredded cheese. Repeat this and top with one more layer of tortillas. Cover the tortillas with a thin layer of sauce and sprinkle with cheese. Bake for 30 min at 350 degrees. Let sit for several minutes before cutting.
There is a lot of moisture in the squash, so don’t oversauce this or it will not hold. The trick is to season the squash before you layer so you have lots of flavor.