Enchilada Stuffed Spaghetti Squash Recipe 445

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CHICKEN ENCHILADA-STUFFED SPAGHETTI SQUASH



Chicken Enchilada-Stuffed Spaghetti Squash image

This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night. If you have leftover cooked chicken on hand, skip Step 2 and stir 2 1/2 cups into the filling. Look for an enchilada sauce with less than 300 mg of sodium per serving, such as Hatch brand.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Spaghetti Squash Recipes

Time 50m

Number Of Ingredients 5

2 8-ounce boneless, skinless chicken breasts
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 ¼ cups red enchilada sauce, divided
1 medium zucchini, diced
1 cup shredded pepper Jack cheese

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.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 19.7 g, Cholesterol 136.3 mg, Fat 22.1 g, Fiber 4.1 g, Protein 34.3 g, SaturatedFat 11.1 g, Sodium 425.9 mg, Sugar 6.7 g

CHICKEN ENCHILADA-STUFFED SQUASH



Chicken Enchilada-Stuffed Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 small acorn squash, halved and seeded
1 tablespoon extra-virgin olive oil
1/2 white onion, diced
1 small poblano chile pepper, seeded and diced
1 clove garlic, grated
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can red enchilada sauce
2 1/2 cups shredded rotisserie chicken (skin removed)
1/2 cup fresh cilantro, plus more for topping
1 8-ounce package shredded Mexican-blend cheese (about 2 cups)
Sour cream, for topping

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.

Nutrition Facts : Calories 550, Fat 35 grams, SaturatedFat 15 grams, Cholesterol 104 milligrams, Sodium 1421 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 31 grams, Sugar 5 grams

ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)



enchilada stuffed spaghetti squash Recipe - (4.4/5) image

Provided by BobN

Number Of Ingredients 11

1 spaghetti squash
salt, pepper, olive oil
2 cups shredded cooked chicken
4 oz diced green chili
1 green onion chopped
1/2 cup green enchilada sauce
1/2 cup corn
cilantro
1/4 cup creama
1 teaspoon chili powder
cheese for topping

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

STUFFED SPAGHETTI SQUASH



Stuffed Spaghetti Squash image

We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.

Provided by nch

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 55m

Yield 2

Number Of Ingredients 10

1 spaghetti squash, halved and seeded
2 tablespoons olive oil, divided, or more as needed
1 clove garlic, diced, or more to taste
1 large red bell pepper, chopped
2 medium tomatoes, chopped
1 teaspoon dried basil
¾ cup chevre or other soft goat cheese, crumbled
salt and freshly ground black pepper to taste
3 tablespoons dry bread crumbs, or to taste
3 tablespoons butter, or to taste, cut into small cubes

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
  • Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
  • Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
  • Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g

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



Chicken Enchilada Stuffed Spaghetti Squash Recipe - (4.4/5) image

Provided by á-43854

Number Of Ingredients 19

Enchilada Sauce:
2 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste
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
1 tablespoon oil
1 small onion, diced
1 clove garlic, grated
1 teaspoon cumin, toasted and ground
1 (28 ounce) can diced tomatoes
1-2 chipotle chilies in adobo
1 teaspoon oregano
salt and pepper to taste

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.

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