Gluten-Free, Main, Vegetarian -

Spaghetti Squash Enchiladas


Serves: 6

Prep Time: 10 minutes

Cooking Time: 30-40 minutes

For the Filling:

  • 1 large spaghetti squash
  • 1 large yam
  • ½ cup BBQ sauce
  • 2 Tbsp hot sauce (optional)

For the Rice:

  • Cooking oil
  • 1 cup rice
  • 1 ½ cups broth (chicken or veggie)
  • 1 cup (8oz) tomato sauce
  • 1 Tbsp taco seasoning
  • 1 tsp salt
  • 1 14oz can black beans, drained & rinsed
  • 1 8 oz can corn, drained & rinsed

For the Enchilada Sauce

  • 4 Tbsp oil

  • 4 Tbsp flour

  • 1-3 tsp chili powder (depending on spice preference)

  • 2 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp oregano

  • ⅛ tsp cinnamon

  • ½ tsp salt

  • ¼ tsp black peppercorns, ground

  • ½ 5oz can tomato paste

  • 2 ½ cups vegetable broth

  • 2 tsp apple cider vinegar

For the Rest of it:

  • 6 flour tortillas (or corn if GF)

  • 3 cups cheddar, monterey jack, or havarti cheese, shredded

  • 2 avocados

  • Pico de gallo or salsa

  • Limes (garnish)

  • Cilantro (garnish)

  • Sourcream (optional)


  1. Preheat oven to 400℉.

  2. For the Filling: Cut the squash and yams in half and deseed the squash. Coat them lightly with oil and bake in the oven for 30-45 minutes or until soft when poked. Take them out and turn the oven down to 375℉ for the enchiladas.

  3. For the Rice: Heat a pan to medium-high heat. Add a splash of oil and stir in the rice. Let the rice toast for 3-4 minutes then add the rest of the ingredients except the beans and corn. Bring to a boil and then simmer covered for about 20 minutes or until fluffy. Then add the beans and corn. 

  4. For the Sauce: Make sure everything is measured beforehand as things move pretty quickly once they get going. Heat a medium fry pan on the stove at medium heat. Add the oil, then the flour and spices. Stirring frequently until fragrant, about 3 minutes. Then add the tomato paste and stir for another 2-3 minutes. Start slowly adding the broth while whisking. When everything is combined and smooth, raise the heat to medium-high until it comes to a simmer. Reduce heat accordingly to let it keep simmering, not boiling, for 6-7 more minutes. Whisk in the vinegar. Pour half of the sauce into a large baking pan (9X12ish) and put the other half aside.

  5. Assembling: Scoop the squash and yam out of their skins and mix together in a large bowl with the BBQ sauce and hot sauce. Warm your tortillas up a little and evenly distribute the filling among them, spreading it in a long line in the middle of the tortilla. Loosely wrap your tortillas, putting them into the baking dish with the sauce as you go. Once all the enchiladas are tucked into the dish pour the rest of the sauce on top and spread it around evenly. Top with the cheese and send it into the oven. 

  6. For the Baking: Bake at 375℉ for 15-20 minutes or until the cheese on top is melted and starting to bubble.

  7. Enjoying: Top with your favorite toptionals. Best paired with tequila and good friends.


Photo by AMANDA LIM from Pexels

Recipes you may also like

For Fruits Sake Raw Vegan Torte
Crust Ingredients: 1 cup pumpkin seeds and/or sunflower seeds ¾ cup walnuts and/or pecans ½ cup dates pitted ...
See Recipe
Sam I Am Green & Vegan Potato Salad
Ingredients: 650g (1.5lb) German butter potato, cut into chunks 1 avocado 1 Tbsp dijon mustard ½ lemon juiced...
See Recipe
Porky Pear Stir Fry
Anything But Christmas Leftovers Porky Pear Stir Fry Porky Ingredients: ¼ cup tamari or soy sauce 1 limes zest ...
See Recipe