Get ready to revolutionize your dinner routine with a mouthwatering dish that combines the bold flavors of Mexican cuisine with the health-conscious appeal of spaghetti squash. This Chicken Enchilada Spaghetti Squash is not just a meal - it's a culinary adventure that will tantalize your taste buds while keeping your nutrition goals on track. Imagine the rich, spicy enchilada sauce, tender shredded chicken, and melted cheese nestled in a perfectly roasted spaghetti squash - it's a dinner that looks gourmet but is surprisingly easy to prepare!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the spaghetti squash cooks evenly and thoroughly.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy insides with a spoon. You can discard the seeds or save them for roasting later.
- Drizzle the inside of the squash halves with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Bake the spaghetti squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork. While the squash is baking, you can prepare the filling.
- In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, and additional salt and pepper to taste. Mix well until all ingredients are evenly coated with the sauce.
- Once the spaghetti squash is done baking, remove it from the oven and let it cool for a few minutes. Then, use a fork to scrape the flesh into strands, creating the "spaghetti" texture.
- Incorporate the scraped spaghetti squash strands into the chicken mixture, stirring until everything is well combined.
- Transfer the mixture back into the squash halves, dividing it evenly. Top each half with shredded cheese.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove from the oven and let cool for a few minutes before serving. You can garnish with fresh cilantro, avocado, or sour cream, if desired.
- Serve the Chicken Enchilada Spaghetti Squash warm and enjoy your delicious, healthy meal!
Tips
- Squash Selection: Choose a medium-sized spaghetti squash that feels heavy for its size, indicating moisture and freshness.
- Cutting Technique: Use a sharp, sturdy knife when cutting the squash lengthwise, and be careful - the squash can be tough to slice.
- Moisture Management: If your squash seems watery, use a clean kitchen towel to pat the strands dry after scraping to prevent a soggy final dish.
- Flavor Boost: For extra depth, consider roasting the chicken with the spices before mixing with the enchilada sauce.
- Cheese Tip: Use a blend of cheeses like cheddar and monterey jack for more complex flavor.
- Make-Ahead Friendly: You can prepare the squash and filling separately earlier in the day and assemble just before baking.
- Customization: Feel free to add diced bell peppers or swap black beans for another variety to suit your taste.
- Leftover Love: This dish reheats beautifully and can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 80mg
