Green Chile Chicken Enchilada Stuffed Spaghetti Squash
Try this Green Chile Chicken Enchilada Stuffed Spaghetti Squash recipe.
Try this Green Chile Chicken Enchilada Stuffed Spaghetti Squash recipe.
- 1 spaghetti squash
- 1/4 cup plain non-fat greek yogurt
- 1 green onion thinly sliced
- 1/2 cup frozen corn defrosted
- 1 tablespoon chopped cilantro (optional)
- 1 1/2 cups cooked and shredded boneless skinless chicken bre
- 1/2 cup green enchilada sauce, use a gluten-free version
- 4 ounces diced green chiles (canned)
- 1/2 cup shredded cheddar or monterey jack cheese i used a combination of both
- Carbohydrate 41.366825 g
- Cholesterol 0 mg
- Fat 3.096675 g
- Fiber 0.713999967575073 g
- Protein 4.206 g
- Saturated Fat 0.6216575 g
- Serving Size 1 1 -4 serving (587g)
- Sodium 85.4675 mg
- Sugar 40.6528250324249 g
- Trans Fat 0.87753 g
- Calories 184 calories
Step-by-step
- Preheat oven to 400 degrees and line baking sheet with foil.
- Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
- Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
- Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.
- Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
- Use you hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.
- Preheat your oven to broil.
- In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken.
- Once the mixture is warmed through remove from the heat and stir in the Greek yogurt.
- Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
- Scoop the filling back into the spaghetti squash shells and top with the shredded cheese.
- Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is melted, then serve.
Green Chile Chicken Enchilada Stuffed Spaghetti Squash: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like an impossible task. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, the last thing I want is to spend hours slaving away in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will enjoy. This Green Chile Chicken Enchilada Stuffed Spaghetti Squash fits the bill perfectly!
This recipe is a revelation – a beautiful blend of healthy and indulgent. The spaghetti squash provides a hearty, fiber-rich base, replacing the usual carb-heavy pasta with a nutritious alternative. The vibrant green chile chicken enchilada filling adds a delightful kick of flavor, and the melted cheese on top? Well, let’s just say it’s the perfect finishing touch. The best part? This entire dish comes together in under an hour, making it a perfect weeknight meal solution. I've made it countless times, and each time, my family cleans their plates and begs for seconds. The beauty of this dish lies not only in its taste but also in its versatility. Feel free to adjust the spice level to your preference – more or less green chiles, depending on your heat tolerance. You can also swap out the cheese for your favorite variety. I've experimented with Monterey Jack, cheddar, and even a blend of Mexican cheeses, and they all turn out fantastic.
Beyond its practicality, this dish is also visually stunning. The vibrant colors of the green chiles, the golden-brown cheese, and the bright orange of the squash make it a feast for the eyes as well as the stomach. It’s a dish that I’m proud to serve both on a busy weeknight and when I have guests over. It’s impressive enough to wow company, yet simple enough to throw together on a night when you're short on time and energy. This recipe has become a staple in our house, and I wholeheartedly recommend it to any busy individual or family looking for a healthy and delicious meal that won't break the bank or take up too much of your precious time. The combination of sweet and savory, spicy and creamy is simply irresistible. The tender chicken, the slightly sweet spaghetti squash, and the tangy enchilada sauce create a flavor profile that’s both comforting and exciting. It's the kind of meal that leaves you feeling satisfied and energized, ready to tackle whatever the rest of the evening throws your way.
Tips and Variations:
- For a vegetarian option, replace the chicken with black beans or lentils.
- Add a pinch of cumin or chili powder to the filling for extra flavor.
- Top with fresh cilantro or a dollop of sour cream for an extra touch of freshness.
- If you don't have time to roast the squash, you can use pre-cooked spaghetti squash from the grocery store.
- Leftovers can be stored in the refrigerator for up to 3 days.
This recipe is more than just a meal; it's a testament to the fact that healthy, delicious, and convenient cooking is possible, even with the busiest of schedules. So, the next time you’re short on time but craving a flavorful and nutritious dinner, give this Green Chile Chicken Enchilada Stuffed Spaghetti Squash a try. You won't regret it!
Enjoy!
