Vegetarian Enchilada Stuffed Spaghetti Squash

I made this recipe tonight for supper: https://www.cookincanuck.com/vegetarian-enchilada-stuffed-spaghetti-squash/

I was out of black beans, so I substituted 400ml of kidney beans instead. The recipe was flavourful and chock full of vegetables, so it’s a great way to help get in your 5 servings of fruits/veggies.

With kidney beans instead of black beans, one serving is around 440 calories, 19g of protein, and 12g of fibre.

The only change I’d consider making to this recipe is to use 400ml of black beans AND 400ml of kidney beans. That way it would make more servings, plus it would have more protein and fibre, which would help to make it even more filling. Alternatively, you could add in vegan beef (or actual beef) or shredded chicken.

Overall, this recipe is very easy to make, healthy, full of flavour, inexpensive, and can make for a great main or a side dish. It’s definitely a good way of using up any spaghetti squashes you may have.