Step 1

Pre-heat oven to 400 degrees F.  Carefully cut the spaghetti squash in half, lengthwise, and use a spoon so scoop out the seeds.  Brush each side lightly with olive oil or spray with cooking spray.  Season with salt and pepper, place each half cut side down on a large baking sheet and bake until tender, about 40 minutes.

Step 2

Let spaghetti squash cool and then use a fork to remove all the spaghetti squash “noodles”.  If they come out in long noodles you will want to give them a little chop.

Step 3

In a large bowl, mix together the spaghetti squash, refried beans, green pepper, onion, and all the seasonings.

Step 4

Pour 1 cup of the enchilada sauce into a large baking dish and spread out.  If your corn tortillas are’t super soft you will need to heat them slightly in the microwave or on the stovetop to make sure they don’t break when you try to roll them.

Step 5

Scoop 1/4 cup of the filling mixture onto each tortilla, use your hands to make sure it’s in the middle, and then roll tortilla up and place seam side down in the pan.  Repeat until all the filling is used, you should get about 12 enchiladas.

Step 6

Pour remaining 1 cup of enchilada sauce over the top and spread out.  Feel free to add grated cheese on top if you like!  Bake enchiladas in the 400 degree F oven until filling is heated through and sauce is bubbling, about 20 minutes.

Step 7

Make sauce while enchiladas are baking.  Add all ingredients to a blender and blend until combined.  You might want to add a tablespoon or two of water if you don’t want it as thick.

Step 8

Garnish with your favorite garnishes and top with Cilantro Yogurt Sauce after serving.