• Prep Time: 10 minutes
  • Cooking Time: 35 minutes
  • Serves: 4

Chicken Enchilada Stuffed Spaghetti Squash Recipe

  • Recipe Submitted by on

 Ingredients List

  • 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.

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