Enchilada Stuffed Spaghetti Squash
Basic Information
- Servings: 4
- Ready in: 60 minutes
- Preparation time: -
- Cooking time: -
- Rating: 80.75
- Health score: 36.00
- Weight Watcher points: 16.00
Summary
Enchilada Stuffed Spaghetti Squash requires roughly 1 hour from start to finish. One portion of this dish contains roughly 54g of protein, 31g of fat, and a total of 754 calories. This recipe serves 4 and costs $4.54 per serving. If you have corn, rotisserie chicken, cilantro, and a few other ingredients on hand, you can make it. It works well as a Mexican main course. 2 people have tried and liked this recipe. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, take a look at these similar recipes: Enchilada Stuffed Spaghetti Squash, Enchilada Stuffed Spaghetti Squash, and Chicken Enchilada Stuffed Spaghetti Squash.
Ingredients
avocados2
olives0.33333334 cup
black beans15 oz
corn0.5 cup
enchilada sauce16 oz
cilantro0.25 cup
reduced fat cheddar cheese1 cup
rotisserie chicken2 cups
spaghetti squash2 small
Instructions
Step 1
If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.Meanwhile, cook the spaghetti squash. Two methods to cook the squash: #1- Microwave by placing squash in a baking dish, cut size down and fill the dish with an inch of water. Microwave on high for about 8-12 minutes (rotating a few times) or until the outside is soft enough to be pierced with a fork. #2-
Step 2
Brush inner flesh with oil, season with salt and pepper and roast in a 400 F oven, cut side up in a baking dish until tender, about 30-40 min.
Step 3
Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).Scrape the sides of the spaghetti squash so the "noodles" are tossed and more loose.Divide the enchilada mixture between the squash boats and top with the extra cheese you saved.Broil in the oven until the cheese is melted and golden brown, about 2-3 minutes.
Step 4
Garnish with cilantro and top with avocado slices (if using).
Categories
Cuisines: Mexican
Dish Types: side dish, lunch, main course, main dish, dinner
Diets: gluten free