Here is a way to get some seasonal veggies into your Mexican-inspired meals. Instant Pot spaghetti squash has been making its rounds. I find it to be too mushy cooked that way. I prefer to bake my spaghetti squash in the oven.
There are a lot of things that can be done with spaghetti squash, but this one is probably one of my favorites. It's pretty simple since Siete Foods sells pre-made verde enchilada sauce. I guess you can make your own if you're feeling fancy. But who has time for that these days?
1 spaghetti squash (about 3 lb)
1 tbsp olive oil
½ tsp garlic salt
1 cup shredded chicken
1 cup Siete Foods verde enchilada sauce
1 cup shredded cheddar cheese, or dairy-free alternative
Diced black olives, green onions, and tomatoes for topping
Preheat your oven to 350°F.
Split your spaghetti squash into two halves and scoop out the seeds in the middle.
Cover the spaghetti squash halves with olive oil and garlic salt. Place them face down on a baking sheet and bake for 45 minutes, or until tender.
While the squash is baking, throw the chicken, ¾ of the cup of cheese, and the enchilada sauce into a mixing bowl and stir to combine. Separate ¼ of the cheese and set aside.
Remove the squash from the oven once done and loosely separate the strands with a fork, digging out a bit more of the middle.
Scoop the chicken enchilada mixture into the middle of each half. Top with the remaining ¼ of cheese and place back in the oven for 5-8 more minutes.
Once done, remove from oven and top with your favorite toppings such as diced black olives, green onions, and tomatoes.
I found that this makes 2 servings if you're really hungry. But I actually got 4 servings out of it, and ate some for leftovers during my work lunches the following week. This made for some really quick an tasty leftovers. Let me know if you give this a try. I'd love to hear from you!