Enchilada Stuffed Spaghetti Squash

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Enchilada Stuffed Spaghetti Squash

Enchilada Stuffed Spaghetti Squash requires roughly 1 hour from start to finish. One portion of this dish contains roughly 54g of protein, 31g of fat, and a total of 754 calories. This recipe serves 4 and costs $4.54 per serving. If you have corn, rotisserie chicken, cilantro, and a few other ingredients on hand, you can make it. It works well as a Mexican main course. 2 people have tried and liked this recipe. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, take a look at these similar recipes: Enchilada Stuffed Spaghetti Squash, Enchilada Stuffed Spaghetti Squash, and Chicken Enchilada Stuffed Spaghetti Squash.

Ingredients

name
Image of avocados avocados (2)
Image of olives olives (45 milliliters)
Image of black beans black beans (425.243 grams)
Image of corn corn (77 grams)
Image of enchilada sauce enchilada sauce (453.592 grams)
Image of cilantro cilantro (4 grams)
Image of reduced fat cheddar cheese reduced fat cheddar cheese (113 milliliters)
Image of rotisserie chicken rotisserie chicken (473.176 grams)
Image of spaghetti squash spaghetti squash (1.42 smalls)

Steps

  1. 1 If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.Meanwhile, cook the spaghetti squash. Two methods to cook the squash: #1- Microwave by placing squash in a baking dish, cut size down and fill the dish with an inch of water. Microwave on high for about 8-12 minutes (rotating a few times) or until the outside is soft enough to be pierced with a fork. #2-
  2. 2 Brush inner flesh with oil, season with salt and pepper and roast in a 400 F oven, cut side up in a baking dish until tender, about 30-40 min.
  3. 3 Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).Scrape the sides of the spaghetti squash so the "noodles" are tossed and more loose.Divide the enchilada mixture between the squash boats and top with the extra cheese you saved.Broil in the oven until the cheese is melted and golden brown, about 2-3 minutes.
  4. 4 Garnish with cilantro and top with avocado slices (if using).
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