Best 2 Chicken Enchilada Stuffed Spaghetti Squash Recipes
Embark on a culinary adventure with our delectable Chicken Enchilada Stuffed Spaghetti Squash, a symphony of flavors that will tantalize your taste buds. This low-carb, gluten-free dish combines the best of two worlds: tender spaghetti squash, bursting with roasted flavor, and a savory chicken enchilada filling, brimming with Mexican spices.
Dive into three enticing variations of this culinary masterpiece:
1. **Classic Chicken Enchilada Stuffed Spaghetti Squash**: Experience the harmonious blend of roasted spaghetti squash and a classic chicken enchilada filling, featuring juicy chicken, a rich enchilada sauce, and a blanket of melted cheese.
2. **Creamy Green Chile Chicken Enchilada Stuffed Spaghetti Squash**: Indulge in a creamy twist on the classic, where roasted poblano peppers and a velvety green chile sauce elevate the chicken enchilada filling to new heights.
3. **Black Bean and Corn Chicken Enchilada Stuffed Spaghetti Squash**: Embark on a vegetarian journey with this flavorful variation, where black beans and corn join forces with the chicken enchilada filling, creating a hearty and protein-packed meal.
CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)
Provided by รก-43854
Number Of Ingredients 19
Steps:
- Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese. Sauce: Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
CHICKEN ENCHILADA-STUFFED SPAGHETTI SQUASH
Number Of Ingredients 5
Steps:
- 1. Position racks in upper and lower thirds of oven, preheat to 450
- 2. Boil chicken. Cover, reduce heat to low and gently simmer until internal temperature 165, 10 to 15 minutes. Shred and transfer to large bowl.
- 3. Microwave squash cut side down with 2 tbsp of water for 10 minutes until flesh is tender. (alt. bake at 400 degrees for 40-50 minutes)
- 4. Scrape squash from shell and add to chicken. Add 1 c enchilada sauce, zucchini, 1/2 tsp pepper and 1/4 tsp salt. Fill squash shells with mixture and top with remaining sauce and cheese.
- 5. Place on lowest rack for 10 minutes. Move to upper rack and broil until cheese starts to brown. To serve cut each shell in half.
Tips:
- To save time, you can cook the chicken and spaghetti squash in advance.
- If you don't have any enchilada sauce, you can make your own by blending tomatoes, onions, garlic, and chili peppers.
- Feel free to add other vegetables to the filling, such as bell peppers, corn, or black beans.
- If you want a cheesier dish, you can add more cheese to the filling or top it with queso fresco or shredded cheddar cheese before baking.
- Serve the stuffed spaghetti squash with your favorite toppings, such as sour cream, guacamole, or salsa.
Conclusion:
Chicken enchilada stuffed spaghetti squash is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken or spaghetti squash. This dish is sure to be a hit with your family and friends.
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