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Chicken Enchilada Stuffed Spaghetti Squash1Collage

Chicken Enchilada Stuffed Spaghetti Squash

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • FOR THE ROASTED SPAGHETTI SQUASH:
  • 1 small spaghetti squash, cut in half and seeded
  • 1 canola cooking spray
  • FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:
  • 1 pound ground chicken
  • 1 tablespoon coconut oil
  • 112oz. bag frozen Zesty Corn & Black Bean Blend
  • 1 can -14oz enchilada sauce
  • 1/4 cup cilantro, torn
  • 1/2 cup 4 Cheese Mexican Blend

Instructions

  1. FOR THE ROASTED SPAGHETTI SQUASH:
  2. Spray the inner flesh of the spaghetti squash with canola spray, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
  3. FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:
  4. Heat the coconut oil in a large skillet over medium high heat.Cook the chicken until all the pink is gone.Add the corn and black bean mixture and cook until heat through. Remove 1/2 of the mixture and freeze/save for another meal. Add the enchilada sauce, and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
  5. Bake for 10 minutes or until heated through. Turn the oven to broil. Broil until the cheese has melted and turned a light golden brown, about 2-3 minutes. Watch closely so it does not burn.

Keywords: spaghetti squash, enchilada sauce, cheese, bake, dinner