Recently a Facebook friend posted a picture of her supper: a spaghetti squash enchilada just oozing cheese from all angles... she apologized that it wasn't a fancy presentation. It looked so comfort-food yummy that I knew that it would be my next planned meal. I have made quite a few 'adaptations' to the ingredients, and you can too. Just know that it turns out absolutely delicious with very little effort!
I went shopping and found Amy's brand canned chili (vegan)(organic) on sale at my local wholefood store (Edible Island in Courtenay, BC) You could make your own chili-- maybe you even have some in the fridge? Amy's Medium Hot Chili made with tofu has all the spices and ingredients that I was looking for, so I liked the convenience of opening the can this one meal.
- Squash (I used an Acorn Squash)
- Red Bell Pepper
- 14 oz can Amy's brand Organic Medium Hot Chili with Tofu
- 1 C. Frozen Corn Niblets
- Daiya Cheese shreds (I used Mozzarella)
- Chopped Cilantro (to garnish)
- Heat oven to 400F/200C
- Split squash in two from stem to stern, clear out seeds, and lay face down in foil- or parchment-spread oven pan
- Wash red pepper, dry, and add the whole pepper to the same oven pan
- Place in oven and cook until really soft and charred in places (you can remove the pepper if it is done earlier than the squash and put it in a brown paper bag until it has steamed itself cool)(Cooking time: about 35 minutes to 3/4 hr.) Leave Squash in oven, but you can turn it off-- or leave oven on and remove the squash to the counter.
- While baking squash, cook frozen corn in a small pan with an inch of water until tender.
- Drain corn and in same cooking pot, combine corn with the chili and the skinned, seeded, chopped roasted red pepper (the sweetest roasted pepper I have ever eaten was the one I included in this recipe). Heat through on Low. Stir and don't let it burn! (After the corn has cooked the combining/heating takes under 5 minutes)
- Remove cooked squash from the oven. Spoon in the combined ingredients.
- Put Daiya Shreds on top.
- Return to the oven for as long as it takes to melt the Daiya shreds.
- Top with chopped cilantro and eat!
- Don't be afraid to use ingredients to suit you/your family in your squash enchilada. Filling, simple, tasty, healthy is what I aim for.