Oh how beautiful this sounds! Yes!! You can eat enchiladas and restore the health and function of your thyroid at the same time!
For me, everything Mexican food makes me happy so to know I can eat it without guilt and to know it supports the health of my body makes it a win win in my eyes!
Spaghetti squash is a metabolic, easy to digest food loaded with nutrients, and since the objective behind any nutritional recommendation should be to optimize the process of fueling the body with food, makes its a perfect alternative to tortillas, (and yes, we still eat tortillas, just not as many as we would be eating if we didn’t have alternative ideas:)).
Here is one of our favorites. We have made it a few time but just recently mastered it, so we felt it was definitely worthy of the share. AND…its so simple!
Spaghetti Squash Enchilada
What you will need:
- 2 lbs protein (chicken, beef or shrimp)
- 2 medium size spaghetti squash
- 2 cups enchilada sauce (recipe for homemade sauce below)
- 1 cup white cheddar cheese
- 1 cup Monterey jack cheese
- Salt and pepper
- 1 tbsp olive oil
- 1tbsp coconut oil
- 1/2 cup cilantro
- **sour cream or plain yogurt if desired
Homemade enchilada sauce
- 2 Tbsp. coconut oil
- 2 Tbsp gluten-free flour
- 4 Tbsp. chili powder (*not cayenne)
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 2 cups chicken, beef or vegetable stock
Directions for homemade sauce:
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
**Use immediately or refrigerate in an air-tight container for up to 3 days.
Directions for Spaghetti squash enchiladas:
Cut spaghetti squash in half length wise, scoop out the seeds, brush the flesh with olive oil and season with salt and pepper. Lay skin side up in a roasting pan and place in preheated 400F/200C oven and cook until tender, about 30 minutes or until you notice the skin begin to turn golden.
While squash is cooking, place 1 tbsp coconut oil in medium/high pan and brown meat. Once meat is cooked, mix in enchilada sauce and allow to simmer on low for another few minutes.
Once the spaghetti squash is cooked, using tongs or the edge of a fork, flip squash halves over. Scoop the meat and enchilada sauce mix into the squash using equal amounts for each, cover with cheese and broil about 2-4 minutes.
Remove from oven, top with fresh cilantro, a dollop of sour cream or yogurt and eat!
For more metabolic recipes >>>http://thembcookbook.com/
We hope you enjoy, but WAIT…before you go, what are some of your favorite foods and how have you modified them to work for you? Just scroll down and share! We’d love to hear from you!