Hey, it's been a while, hasn't it? Between moving out of state, the holidays, and setting up Steve's new chiro office (We're still not done yet. Ugh.) I'm just about burned to the ground.

I've been in a weird place lately -- a little restless, somewhat in a SAD funk (Boise, why are your skies so gray?!), and, more recently, recovering from pneumonia. While I was sick I got hopelessly addicted to Cooking Craze and Design Home. I'm not usually a phone game kind of girl, but dang.

So, instead of prepping stuff for Perry's Plate, I've been assembling diner food for cartoon people that walk across my tiny counter. (Seriously, Cooking Craze is fun.) And not Instagramming.

And I'm not even sorry. I needed a break, guys, and I love that you still stick around even when my updates become sporadic.

Lately, I've been cooking just for the sake of cooking. And making a lot of things out of my cookbooks and from my blog, which makes sense because all of my favorite recipes are in those place.

It's been really nice not having to worry about testing recipes during the day or using my family as guinea pigs. Or getting photos set up.

By the way, I have an awesome space in our new house with a dedicated prop shelf and space to take photos. You'd think I'd be antsy to get in there and do stuff, but . . . nope. My mojo will return. I just need to give her some space.

Two months is far too long to go without posting a recipe, though. This spaghetti squash bake might look familiar to some of you. It was an exclusive recipe in my newsletter a couple years ago, and I decided that I wanted it to have a home here on my site because it's so dang good.

Have you tried my Whole30 Enchilada Sauce recipe? It's the star of the show here. And this bake is Whole30 compliant!

If you're low-carb/keto and are eating dairy. . . . I highly recommend a few handfuls of shredded pepper jack cheese on this. If not, then cheese-less is still super tasty. And you'll need to use a low-carb sweetener in the enchilada sauce.

If you're paleo . . . you're good to go.

It's also easy to whisk together really quickly. Just let it simmer while you roast the chicken and squash and It'll be ready when it's time to assemble the spaghetti squash bake.

There are a lot of make-ahead options here. You could prep the sauce, chicken, and squash, and then assemble them a day or two later. You could also assemble the whole thing and bake it later.

That tomato-avocado salsa stuff on top? That needs to be there. Truly. Or some kind of salsa or pico de gallo that you like. Mango salsa would be good here, too. It's such a nice, fresh addition to the warm, spicy bake.

By the way, if you'd rather use your Instant Pot to cook the spaghetti squash, see my post on How to Cook Squash in an Instant Pot! (If it's small enough you don't even have to cut the squash in half.)

More Spaghetti Squash Bakes

Have you checked out the other spaghetti squash recipes on my site?

Buffalo Ranch Chicken & Spaghetti Squash Bake

Green Chile Chicken & Spaghetti Squash Bake

Spaghetti Squash with Roasted Mushroom & Garlic Sauce

If you like this, try another one of my enchilada riffs! My Vegetarian Enchiladas have been a fan favorite for over a decade!

Roasted Veggie Enchiladas

Yield: Serves 6-8

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

This roasted vegetable enchilada casserole is one of the oldest and most popular recipes on my site. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations!

Print

Ingredients

• 1 poblano chile, seeded and diced
• 2 red bell peppers, seeded and diced
• ½ head of cauliflower, cut into ½-inch chunks
• 1 small sweet potato, peeled and cut into ½-inch cubes (about 1 ½ cups)
• 1 medium onion, peeled and diced
• 1 cup corn kernels, fresh or frozen
• 3 Tablespoons heat-safe oil like avocado or coconut
• 1 ½ teaspoons ground cumin
• ½ teaspoon granulated garlic
• salt and black pepper
• ½ cup chopped fresh cilantro
• 2 cups homemade or store bought salsa/pico de gallo
• 2 ounces baby spinach leaves (about 2 big handfuls)
• 9-10 small tortillas, halved (corn or grain-free)
• 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
• sour cream and thinly sliced green onions for garnish, if desired

Instructions

1. Preheat the oven to 425 degrees F.
2. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto a large, rimmed baking sheet. Drizzle oil and sprinkle the cumin and granulated garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan.
3. Roast for 30-40 minutes on a lower oven rack until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
4. Prepare an 9x13" baking pan with nonstick spray.
5. In a small bowl, stir the cilantro into the salsa. Spread ½ cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with ⅓ of the vegetables, a handful of spinach, and ⅓ of the cheese. Make a second layer of tortilla, ½ of the remaining salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese.
6. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
7. Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Notes

Recipe Adapted from The Roasted Vegetable by Andrea Chessman

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The post Chicken Enchilada & Spaghetti Squash Bake appeared first on Perry's Plate.