Spaghetti Squash Enchiladas

When I close my eyes and think about the adventures we had in Zion, I am overwhelmed by memories of hiking through freezing cold water, repelling throughout the canyon, and spaghetti squash enchiladas... yes, enchiladas!

When we were in Zion two years ago, we spent two very full days exploring the canyons.  After hiking to exhaustion and making it safely back at the car, we would drive back to town with one thing on our mind: enchiladas.  At a quaint and quirky old gas station turned restaurant, we discovered the most phenomenal enchiladas made with goat cheese and spaghetti squash.  This is my interpretation on the delicious dish and while it isn't exactly the same, it is still quite tasty.  Enjoy!  And if you ever make it to Zion, Utah, be sure to stop by the Whiptail Grill and try theirs.


 Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 spaghetti squash
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz goat cheese
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon nutmeg
• corn tortillas
• green enchilada sauce (I think the brand Las Palmas is the best)
• 1 cup jack cheese

Cut the spaghetti squash in half lengthwise and bake face-down at 350 degrees for 30-40 minutes, or until a fork easily punctures the skin.  Allow to cool before removing the squash.  Once cool, remove the squash from the skin with a fork.

Saute the onion and garlic.  Add the chicken, squash, 1/3 cup of the enchilada sauce, goat cheese, cinnamon, cumin, and nutmeg.  Turn the heat to low and mix until the cheese is melted.

I've found that the best way to keep tortillas from ripping when rolling them is by warming them in a dry skillet (ok, I know that it is probably more effective to heat them with a little olive oil, but I like to keep it a little healthier, so I do it without).  Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch pyrex baking dish.  Warm the tortillas and fill with enchilada filling; roll and place in the baking dish.  Top with the remaining sauce and the jack cheese.  Bake for 45 minutes.

This recipe actually makes a 9x13 inch dish and a 9x9 inch dish.  I usually freeze one to enjoy during a busy work week.