Description
Fusion cuisine reaches new heights with Chicken Enchilada Stuffed Spaghetti Squash, blending Mexican-inspired flavors and Italian-style comfort. Savory shredded chicken, zesty enchilada sauce, and melted cheese nestle perfectly inside roasted squash strands, creating a delicious low-carb meal that satisfies without compromise.
Ingredients
Scale
Main Protein:
- 0.5 pound cooked and shredded chicken
Vegetables and Beans (Optional):
- 0.5 cup black beans
- 0.5 cup corn
- 2 small spaghetti squash, halved and seeded
Sauces and Herbs:
- 2 cups enchilada sauce (homemade or store-bought)
- 0.25 cup fresh cilantro, torn
- 1 tablespoon oil
Cheese:
- 0.5 cup shredded cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
Seasonings:
- Salt, to taste
- Pepper, to taste
Instructions
- Heat the oven to a sizzling 400°F (200°C), preparing for a culinary adventure.
- Carefully slice the spaghetti squash lengthwise and drizzle the inner flesh with a light coating of oil, then generously season with salt and pepper.
- Position the squash cut-side down on a baking sheet, allowing it to roast for approximately 30 minutes until the flesh becomes tender and easily pierced with a fork.
- While the squash roasts, create a vibrant filling by combining shredded chicken, zesty enchilada sauce, protein-packed black beans, sweet corn kernels, and freshly chopped cilantro in a mixing bowl.
- Once the squash is perfectly roasted, flip the halves so the inner flesh faces upward, creating natural “boats” for the filling.
- Distribute the chicken enchilada mixture evenly between the two squash boats, ensuring each half receives an equal portion of the flavorful medley.
- Generously sprinkle a blend of sharp cheddar and creamy Monterey Jack cheese over the filled squash.
- Transfer the loaded squash boats to the broiler for 2-3 minutes, watching carefully until the cheese melts and develops a golden, bubbly crust.
- Garnish with additional fresh cilantro, creating a vibrant finishing touch.
- For adventurous palates, enhance the dish with diced jalapeños or a sprinkle of chipotle powder to add extra heat.
- Experiment with protein variations by substituting chicken with shredded beef or turkey for a different flavor profile.
- Accommodate dietary restrictions by using dairy-free cheese alternatives.
- Elevate the dish with optional toppings like creamy avocado, tangy sour cream, or zesty salsa to customize your culinary creation.
Notes
- Cut spaghetti squash evenly to ensure uniform cooking and perfect texture.
- Choose ripe squash with firm skin and no soft spots for best roasting results.
- Drain black beans and corn thoroughly to prevent watery filling mixture.
- Pat chicken dry before shredding to maintain concentrated flavor and prevent excess moisture.
- Adjust broiling time carefully to prevent burning cheese and overcooking squash.
- Experiment with protein alternatives like sh
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 70 mg