Spaghetti Squash Enchilada Casserole with Jalapeno Chicken Sausage

Last week I made spicy corn on the grill.  While I was grilling the corn, what you didn’t see on the right side of my grill was a package of spicy chicken jalapeno sausages roasting away.  I cooked them for the same amount of time as my corn (12-14 min).  As my corn and sausage did its thing on the grill, I thought about what I wanted to make with my (planned) leftover corn that could be made ahead and reheated easily later that evening for dinner… Casserole!  One of my most favorite things to make as the weather begins to become more fall like is casserole.  Who doesn’t like cheesy, creamy goodness filled with squash, grilled corn and sausage??  No one I know.  So, next time you’ve got some leftover corn… make this casserole!  It freezes well, could be made a day ahead and satisfies anyone’s craving for comfort food.  If you don’t feel like grilling corn or don’t have any leftover, you could use any type of corn you have on hand like canned or frozen varieties.  If possible, use frozen roasted corn to get that same charred flavor.  If you go the frozen corn route and don’t plan on firing up your grill, I also recommend cooking your sausage in the broiler or in a skillet to get some good color on it.  If you’re unsure how to cook spaghetti squash, I linked to a great tutorial by my buddy Janetha over at Meals and Moves below in the ingredient list.  Her method is by far the best I’ve tried.  Once the squash is done, I like to freeze it in one cup increments for future use.  I do the same thing with brown rice and quinoa for meals just like this.  That way, the next time I need a bit of cooked squash or quinoa, all I have to do is throw a quick defrost on it.  Serve this casserole with a dollop of Greek yogurt, hot sauce and a sprinkle of cilantro and thinly sliced green onion if desired.  

What You Need:

1 ½ cups cooked spaghetti squash (12 oz)

1 cup enchilada sauce (I used Trader Joe’s)

2 ears spicy grilled corn, kernels removed (or 1 ½ cups corn)

3 ½ grilled spicy jalapeno chicken sausages cut into small pieces (from Trader Joe's)

½ cup cooked grain, rice or small pasta like orzo (I used quinoa)

¾ cup shredded sharp cheddar, divided

1 large egg

Foil

Cooking spray

Small casserole dish that can hold about 7 cups/ 2 quarts

What To Do:

Heat your oven to 350* and spray the inside of your casserole dish evenly with cooking spray.

Combine all ingredients except for ¼ cup of the cheese and mix well.  Pour mixture into prepared casserole dish and top with remaining cheese and cover with foil.

Bake 45-50 minutes.  You’ll know it’s ready when the casserole is bubbling around all the edges.

Remove foil and hit the broiler setting on your oven to brown the top.  Stay close, as things can get burnt easily in the broiler.  Set a timer for 2 minutes and check and see if it’s browned.  If not, add 2 more minutes.

Serve immediately or allow the casserole to cool to room temperature and store in the fridge or freezer until you’re ready to eat.

**Edited to add: Makes 4 - 1.5 cup servings

Nutritional Stats for 1 Serving

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Bon Appétit!

Mary

Black Bean & Sweet Potato Enchilada Casserole

One of my most favorite things to eat is Mexican food, but not just any Mexican food… Enchiladas to be specific. Today I decided that I wanted to put a fun spin on my usual enchilada recipe by making it into a casserole. This casserole not only tastes great the day you make it, but make a double batch and freeze half for a rainy day when you don’t feel like cooking. Enchiladas happen to be one of my favorite ways to use up left over roasted meats and vegetables. Just add some cheese and enchilada sauce and … BOOM! Dinner is served. Top with your favorite garnishes: guacamole, salsa, sour cream/ Greek yogurt and hot sauce.

What You Need:

1 – 1.25 lbs ground turkey
6 - fajita sized whole wheat tortillas (or any tortilla you like), each torn in half
2 – 12 oz jars red enchilada sauce
1 – 10 oz can Rotel tomatoes with green peppers, partially drained
1 – 4 oz can green chilies
1 – 15 oz can black beans, drained and rinsed
1 medium brown onion, diced
1 medium sweet potato (orange inside), micro waved until tender (6-7min), then diced
6 large cloves garlic, minced
½ - 1 ¼ cup shredded cheese (optional & to taste)
4 tsp extra virgin olive oil, divided
1 Tbs, plus 1 tsp cumin (or to taste)
1 Tbs, plus 2 tsp salt free chili powder (or to taste – I like Spice Hunter)
½ tsp kosher salt, divided
½ tsp freshly cracked black pepper, divided

What To Do:

Heat half of the oil in a large skillet and sauté onion for 6 minutes over medium heat seasoned with ¼ tsp salt and pepper, adding garlic during the last minute of cooking. Once the vegetables are cooked, push them to the outside of the pan.

Add the remaining oil and brown meat until cooked thoroughly, about 7-9 minutes over medium high heat, seasoned with spice mixture, salt and pepper.

Next, add all of the remaining ingredients into the pan, except for the cheese and cook over medium heat for 4 minutes, then remove from heat.

Preheat oven to 350*. Spray the inside of a large baking dish (13x9) with cooking spray. Layer the meat mixture, cheese, enchilada sauce and tortillas, making sure that the top layer of the casserole is the enchilada sauce and cheese.








Bake for 35-45 minutes tented with foil, or until bubbling, and then bake for an additional 10-15 minutes with the foil off so that the cheese can brown. Allow to cool for 10-15 minutes before trying to serve.





Serves 8 (Bake in two separate, smaller pans and freeze one!)



Bon Appétit!
Mary