Enchilada Spaghetti Squash Casserole

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2. 2

   Spray insides of spaghetti squash with cooking spray. Season with salt and black pepper. Place squash, cut-side down, on the baking sheet.

3. 3

   Bake in the preheated oven until easily pierced with a knife, about 1 hour. Flip and let cool until easily handled, about 10 minutes.

4. 4

   Scrape insides of squash into spaghetti strands using a fork. Spread evenly into a 9x13-inch baking dish.

5. 5

   Place turkey in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Stir half of the enchilada sauce into the skillet.

6. 6

   Spread turkey mixture evenly over squash in the baking dish. Scatter queso fresco then Mexican cheese over turkey layer. Top with remaining enchilada sauce.

7. 7

   Bake in the preheated oven until cheese is melted, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.