Chicken Enchilada Stuffed Spaghetti Squash Recipe 445

CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees. Cut squash in half and scoop out the seeds with a spoon.
• Lay skin side down on a rimmed sheet pan, lined with aluminum foil. Cut your chicken in half so you have for pieces of chicken.
• Place the chicken on the sheet pan, season with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
• While the chicken and squash is cooking you can put together the sauce.
• In a medium sauce pan saute the onion and garlic in the oil until translucent. Add in the cumin and cook for an extra minute. Place that mixture into a blender with the tomatoes, chili, oregano, salt and pepper.
• Blend the mixture until smooth. Pour it back into the sauce pan and simmer of low heat while the squash finishes cooking.
• When the chicken reaches 160 degrees take it out and with two forks shred the chicken up.
• Scrape the flesh of the squash with a fork to create noodles.
• Combine all the ingredients besides the cheese in a large bowl.
• Return the mixture to the empty shells and top with the cheese.
• Place under the broiler until golden brown.

CHICKEN ENCHILADA-STUFFED SPAGHETTI SQUASH

Steps:

• Position racks in upper and lower thirds of oven; preheat to 450degrees F.
• Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 165degrees F, 10 to 15 minutes.
• Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl.
• Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.)
• Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, 1/2 teaspoon pepper and 1/4 teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining 1/4 cup enchilada sauce and cheese.
• Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.

CHICKEN ENCHILADA-STUFFED SQUASH

Steps:

• Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
• Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
• Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.

CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)

Steps:

• Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese. Sauce: Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
• Scoop out the seeds - brush with oil, salt, and pepper.
• Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
• Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
• Place flour, beaten egg, and breadcrumbs into three separate bowls.
• Coat each strip with flour, then egg, and then roll in bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
• Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
• Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
• Shred the inside of each squash, being careful not to poke through the skin.
• Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
• Return to the oven to bake for 10-15 minutes until the cheese has melted.
• Enjoy!

ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)

Steps:

• cut squash in half and scrape out seeds coat with olive oil,salt and pepper turn cut side down in a pan and bake at 400 for 35 minutes remove 1/2 of squash meat from each half and set aside in bowl mix chicken, chilies, green onion,green enchilada sauce, corn, cilantro to taste, creama,chili powder stir till combined then add squash that has been scraped out and mix add mixture to squash shells and top with cheese bake at 400 degrees for 15 minutes garnish with creama and cilantro