Description
Savory Mexican-inspired chicken enchilada stuffed spaghetti squash brings zesty southwestern comfort to dinner tables. Melted cheese, tender chicken, and roasted squash strands create a delicious low-carb meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1/2 pound cooked and shredded chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
Vegetables and Produce:
- 2 small spaghetti squash, halved and seeded
- 1/4 cup fresh cilantro, torn
- 1/2 cup black beans (optional)
- 1/2 cup corn (optional)
Seasonings and Sauces:
- 1 tablespoon oil
- 2 cups enchilada sauce (homemade or store-bought)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C), preparing a baking sheet for the spaghetti squash preparation.
- Slice the spaghetti squash lengthwise and remove the seeds, creating two distinct halves for roasting.
- Drizzle olive oil over the squash interior, then generously season with salt and freshly ground black pepper to enhance flavor.
- Position the squash cut-side down on the baking sheet, ensuring direct contact with the surface for even roasting.
- Roast the squash in the preheated oven for 30 minutes, or until the flesh becomes tender and easily pierced with a fork.
- While the squash roasts, combine shredded chicken, enchilada sauce, black beans, corn, and chopped cilantro in a mixing bowl.
- Once the squash is cooked, carefully flip the halves so the cut side faces upward, creating boat-like vessels.
- Evenly distribute the chicken enchilada mixture between the two squash halves, filling each boat completely.
- Sprinkle a generous layer of cheddar and Monterey Jack cheese over the filled squash boats.
- Transfer the squash to the broiler and cook for 2-3 minutes, watching carefully until the cheese melts and turns golden brown.
- Remove from the oven and garnish with additional fresh cilantro for a vibrant finishing touch.
- Serve immediately while the squash is warm and the cheese is perfectly melted.
Notes
- Swap out chicken for black beans or tofu to create a vegetarian version that’s equally delicious and protein-packed.
- Use low-fat cheese or dairy-free alternatives to make this recipe more heart-healthy and suitable for those with dietary restrictions.
- Prep the spaghetti squash ahead of time and store in the refrigerator to cut down on cooking time during busy weeknights.
- Add a sprinkle of jalapeños or hot sauce for extra heat and a spicy kick that elevates the enchilada flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 323 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg