Spaghetti squash boats filled with chicken enchilada inspired filling and topped with plenty of melted cheese!
Normally I don’t do all that much with spaghetti squash but this year I have really been enjoying it and in particular in stuffing it with tasty things like lasagna or in this case chicken enchilada filling. The basic idea behind this is that you cut a spaghetti squash in half, scoop out the seeds, roast it, stuff it with chicken enchilada filling, cover it in cheese and then bake it until the cheese has melted. One of the fun things about stuffed spaghetti squash like this is that you can use small spaghetti squash and then just serve it in perfectly individually sized servings in the shell itself!
I kept things nice and simple for the chicken enchilada filling going with shredded chicken, a light and tasty homemade enchilada sauce, black beans and corn and with the melted cheese topping your family will never know just how healthy this is or how many vegetables lurk underneath! What a great light, family fun meal!
Just look at all of that ooey gooey melted cheesy goodness!
ingredients
For the roasted spaghetti squash:
2 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste
For the chicken enchilada stuffed spaghetti squash:
1/2 pound chicken, cooked and shredded
2 cups enchilada sauce (see below)
1/2 cup black beans (optional)
1/2 cup corn (optional)
1/4 cup cilantro, torn
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
directions
For the roasted spaghetti squash:
Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
For the chicken enchilada stuffed spaghetti squash:
Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Nutrition Facts: Calories 452, Fat 25g (Saturated 9g, Trans 0), Cholesterol 77mg, Sodium 276mg, Carbs 30g (Fiber 6g, Sugars 5g), Protein 26g
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