Beef Enchilada topped with an Egg over Spaghetti Squash Recipe

13.6g
Net Atkins Count ^TM

Prep Time: 0 Minutes
Style:Mexican
Cook Time: 0 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

31.5g

Protein

28.6g

Fat

1.1g

Fiber

441.8cal

Calories

INGREDIENTS

Cut squash in half lengthwise, scrape out the seeds and place both halves face side down on a plate with 2 tbsp water. Place in the microwave and cook 10 minutes on high until tender (alternatively, place cut side down on a rimmed baking sheet and bake at 400°F and bake until tender; about 40 minutes).
While squash cooks, Dice the onions, season with salt and black pepper, and then saute in oil until fragrant and translucent; about 5 minutes. Add the minced garlic during the last minute. Then add in the ground beef, breaking it up as it is being cooked. Season it while it cooks with 1 tbsp chili powder, 1 tsp salt and 1/2 tsp black pepper, and cinnamon.
Once the beef is browned add the green chilies and enchilada sauce and continue to heat through until it begins to bubble. Set temperature to low.
Using a fork, scrape the spaghetti squash from the shells onto 6 serving plates. Top with hot beef mixture, then 2 tbsp cheese.
In a small frying pan fry the eggs in a little oil, flipping once. Place over easy egg on top of the cheese for each plate. Enjoy immediately.

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