Spaghetti Squash Enchiladas

I am all about looking for interesting ingredients to use in traditional dishes. Such as squash. And enchiladas. I saw a recipe that had used spaghetti squash to make them, so I decided to give it a try. I sort of threw together whatever was available and it seemed to work out pretty well! I absolutely LOVE these enchiladas! They are so unique, delicious, and jam-packed with flavor. And, although they're made out of squash, they aren't too squashy. Which is nice. I highly recommend you make these enchiladas. Like. Now. You'll thank me later.

1 Spaghetti Squash
1/2 tsp Garlic
1 Chipotle Pepper, in sauce
2 C Tomato Paste, plus extra
1 tsp Oregano
1 tsp Parsley
1/4 tsp Paprika
1 tsp Cumin
1 tsp Salt
1/2 tsp Sugar
1/2 tsp Pepper
4 oz Olives, diced
4 oz Mushrooms, diced
2 Medium Tomatoes, chopped
1 Small Onion
Mozzarella Cheese, plus extra
6 Flour Tortillas

1. Wash the outside of the spaghetti squash. Split in half and place face down on a jellyroll pan. Bake at 375 for about 40 minutes, until a knife can be easily inserted. When cool, remove the seeds and scrape the inside pulp out with a fork. It's best to do this the day before, in case any juice drains from the squash.

2. Combine everything in a large bowl. Mix well until everything is combined.

3. Spoon mixture onto flour tortillas and fold the ends in. Place in greased 9x13 pan. Sprinkle with spaghetti sauce and mozzarella cheese.

4. Bake at 350 for 20-25 minutes, until cheese is melted and golden brown.

Mahlzeit!
-Coriaunty