Chicken Enchilada Stuffed Spaghetti Squash
Oct 25, 2018
I found this SO good. It really hit a comfort food feel and filled me right up!
CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH
(serves 4)
INGREDIENTS:
- 1 spaghetti squash
- 1 1/2 cups cooked shredded chicken breast (I used left over rotisserie)
- 1/2 cup green enchilada sauce
- 1 green onion, thinly sliced
- 4 ounce can diced green chiles
- 1/2 cup frozen corn, defrosted
- 1 tablespoon chopped cilantro (optional)
- 1/4 cup plain Greek yogurt
- 1/2 cup shredded sharp cheddar or Monterey Jack cheese
DIRECTIONS:
Spaghetti Squash:
Either:
*Preheat oven to 400 degrees and line baking sheet with foil
*Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
OR-
Cut in half and throw in your instapot for 12-14 minutes -Pressure Cook setting
*Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.
*Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
*Use you hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.
Green Chile Chicken Enchilada Filling
*Preheat your oven to broil.
*In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken.
*Once the mixture is warmed through remove from the heat and stir in the Greek yogurt.
*Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
*Scoop the filling back into the spaghetti squash shells and top with the shredded cheese.
*Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is melted, then serve.
This isn't as hard to put together as it may seem - I am so LAZY in the kitchen so too many words freak me out and I swear this came together quick.
I was FOR REAL full eating 1/4 of this recipe!
1 serving (1/4 of filled squash)
224 calories
24g carbs
22g protein
5g fat!
I hope you enjoy this as much as we did. This is defiantly going in the Biernat dinner rotation for the fall!
Stay connected with news and updates!
Join our mailing list to receive the latest news and updates from our team.
Don't worry, your information will not be shared.
