Green Chile Chicken Enchilada Stuffed Spaghetti Squash
Try this Green Chile Chicken Enchilada Stuffed Spaghetti Squash recipe, or contribute your own.
Try this Green Chile Chicken Enchilada Stuffed Spaghetti Squash recipe, or contribute your own.
- 1 spaghetti squash
- 1/4 cup plain non-fat greek yogurt
- 1 green onion thinly sliced
- 1 1/2 cups cooked shredded chicken breast
- 1/2 cup green enchilada sauce use a gluten-free version to make this recipe gluten-free, i use this
- 4 ounce can diced green chiles
- 1/2 cup frozen corn defrosted
- 1 tablespoon chopped cilantro (optional)
- 1/2 cup shredded sharp cheddar or monterey jack cheese i used a combination of both
- Carbohydrate 43.0565137744585 g
- Cholesterol 0 mg
- Fat 3.15858170078835 g
- Fiber 1.33306699282294 g
- Protein 4.51917507457636 g
- Saturated Fat 0.642778609680731 g
- Serving Size 1 1 -4 serving (567g)
- Sodium 86.5599711903827 mg
- Sugar 41.7234467816356 g
- Trans Fat 0.892824596665357 g
- Calories 191 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 your 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.
A Weeknight Wonder: Green Chile Chicken Enchilada Stuffed Spaghetti Squash
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and the general chaos of family life, whipping up something from scratch often feels impossible. But I've discovered a secret weapon in my culinary arsenal: the humble spaghetti squash. This versatile winter squash is not only packed with nutrients, but it's also incredibly easy to prepare, making it the perfect base for a quick and satisfying weeknight meal.
This Green Chile Chicken Enchilada Stuffed Spaghetti Squash recipe is a testament to the power of simple ingredients and minimal effort. It’s a dish I’ve perfected over time, adapting it to fit my busy schedule and my family’s ever-changing tastes. The sweetness of the roasted squash perfectly complements the savory spiciness of the green chiles and the creamy texture of the Greek yogurt. The shredded chicken adds a welcome protein boost, making it a truly satisfying and balanced meal. The beauty of this recipe lies in its adaptability. Feel free to experiment with different cheeses, add your favorite vegetables, or adjust the spice level to your liking.
The process is remarkably straightforward. Roasting the spaghetti squash is surprisingly simple – just halve it, drizzle with a little oil, and pop it in the oven. While the squash is roasting, you can prepare the filling. The filling comes together in minutes, requiring only a few simple ingredients that you likely already have on hand. Once the squash is cooked and the filling is ready, simply combine the two and broil until the cheese is bubbly and golden brown. The entire process takes less than an hour, making it a perfect solution for a busy weeknight dinner.
This recipe isn't just for busy weeknights; it's also perfect for a casual weekend lunch or a light and healthy dinner party dish. It’s impressive enough to serve to guests, yet easy enough to throw together for a family meal. The vibrant colors and enticing aroma are sure to please everyone at the table. And the best part? The cleanup is minimal! With its ease of preparation, delicious flavor, and healthy ingredients, this Green Chile Chicken Enchilada Stuffed Spaghetti Squash has quickly become a staple in our home. I encourage you to try it – I’m confident it will become a favorite in yours too.
Tips and Variations:
Spice Level: Adjust the amount of green chiles to control the spiciness. For a milder dish, use less; for a spicier kick, add more.
Cheese Choices: Experiment with different cheeses like Monterey Jack, pepper jack, or a blend of Mexican cheeses.
Veggie Boost: Add other vegetables to the filling, such as diced bell peppers, onions, or mushrooms.
Make it Ahead: Roast the spaghetti squash and prepare the filling ahead of time and assemble just before baking.
Leftovers: This dish reheats well and makes excellent leftovers for lunch the next day.
Serving Suggestions: Serve with a side salad or some crusty bread for a complete and satisfying meal.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out.
