Spaghetti Squash Enchilada Casserole Recipe & Weight Loss Update 2 comments

Creating healthier recipes require making changes in the foods that are chosen for a recipe makeover, and this recipe I used spaghetti squash in place of tortillas.

And I have not done an update since 9/27 and wanted to let everyone know the success I am having and what I am learning about and a modified recipe, which satisfies some taste I have missed to date. That’s the part of making healthier food choice changes and becoming aware of serving sizes. I use a Ozeri scale to weigh all foods I prepare so that I can track nutrition.So with that said, I am at 142 which means I have lost 15 pounds and have 7 more to go to reach my goal at 135, ( I may adjust to 130 when I get there).My weight loss is coming off slowly but I do know that from past experience, and there have been plenty as I have tired everything, from the Scarsdale diet, Lose Pounds Sensible, Atkins, South Beach and the best was Jenny Craig where I lost 34 pounds and kept it off for over 2 1/2 years, was the smallest in my life but because I moved from one state to another I stopped using a trainer and the weight gradually crept on.

Until now I have not tired to change my diet for at least 12 years with the exception of eating more fresh vegetables and watching what kinds of fats I was using, but THEN, It was all helter skelter eating on every whim.

As an example of my day I would start out good, a yogurt and granola, but then my day would go south, I would start filling up on Cheetos, corn chips and the like, and if I was away from home, I would stop at McDonald’s and get fries, and a burger accompanied with a coke. Nearly 500 calories and 19 grams of fat. Or if I went grocery shopping I would choose a pastry to eat on the way home. I dont do that now, I make sure I have had something to eat before I go and carry a snack and water with me.

Now that I am Take Shape For Life which is  “Medifast” I have not only lost pounds but the inches loss are amazing, even at 142, I am in a size 10 and so much more comfortable in my clothes. Its really a good feeling, my husband says he wants to put me on a tether, lol.

Now I am sugar free and when I say that means no cookies, candies, pastries, I am “gluten free” no wheat of any kind which means no crackers or breads made with wheat!! Nothing white, no rice, spaghetti, noodles, flour or sugar. Oh and the flavored creamers loaded with sugar and fat.  And if I have drink a soda, it is sugar free, which I now limit.

So what I am learning to do for me and some for my family is learning about gluten free and using recipes that exclude the carbs, fats and calories I usually ended up adding into our foods when I made enchiladas, lasagna and tacos. I have found recipes that take care of that and reduce say enchiladas from 640 calories or more, 33 grams of fat and 41 carbs. To this recipe I am going to share in a reduction to just 83 calories, 19.8 carbs and 1.2 grams of fat and 2.9 grams of protein. A much healthier choice just by using different ingredients and using my own spices to control salt, here’s my “healthier choice” recipe;
Spaghetti Squash Enchilidas
Spaghetti Squash Enchilada Casserole (8 Servings
    • 3 cups enchilada sauce
    • 1/2 cup green chilies
    • Rotell tomatoes
    • 4 cups cooked spaghetti squash
    • 1 package 99% fat free ground turkey
    • 1 3/4 cups low fat cheese, shredded I used Sargento
    • 1/2 cup chopped onion
    • 2 teaspoons hot chili powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon sea salt (your choice)
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon freshly ground black pepper, or to taste
    • Tortillas are optional I used 4

♦Wash the skin of squash, cut the squash lengthwise and scoop out seeds. Bake the squash in 1/2″ water in pan at 375° for 30 minutes, you can check with a fork for readiness. If it resists with fork bake a little longer. Once cooled I use a fork to remove the squash, it comes out in strings and will look like spaghetti.

♦Mix the Rotel Tomatoes into the squash and set aside. (You can use salsa in place of Rotel)
♦Brown the turkey and add the chili powder, salt, garlic powder, onion powder and green chilies.
♦Now to start the layering. I spread a layer of enchilada sauce in pan, then if using tortillas add the first layer. For me I made half the pan with tortillas and half without. The family will eat enchiladas in tortillas and I will eat without. Then the next layer with the squash, meat, onion, sauce and cheese. Continue building layers until you use all the ingredients finishing with a layer of cheese and for garnish I used sliced olives.
♦Cover and Bake 30 minutes in 350° oven. Remove and cool 10 minutes before serving.

Enchilidas with Speghetti Squash

Hint about salt: Did you know that all cheeses have high salt content, so you can reduce salt in a recipe when using cheese.

The verdict came in and my husband and son thought they were great!! 

See the next recipe I made with remainder of spaghetti squash. Its a dessert. Mock Coconut Pie!!

You can see my recipe on ComLuv Guest Bloggers Haven

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About Karren Haller

I am a +70 Blogger that loves connecting with other women through blogging. A new recipe always intrigues, finding a new craft, creating bracelets occasionally and gardening is a favorite and writing brand reviews is a favorite for my readers. But most of all the connection to other bloggers. Creativity, simple life and getting things done

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