Chicken Enchilada-Stuffed Spaghetti Squash

By Wednesday, May 7, 2014

There’s a new favourite meal in town.

Enchilada Spaghetti SquashYup. In an effort to stop eating so many noodles (let’s be real, that’s never actually happening) I decided to stuff a spaghetti squash with all the deliciousness that is Mexican food.


Enchilada Spaghetti Squash

 

We loved these so much, we threw our complicated Guy Fieri menu out the door when we had a dinner party a few weeks ago… and made these instead. Simple and pleasing. Enchilada Spaghetti Squash

 

I am a HUGE fan of spaghetti squash. I’ve been trying to use it more, like when I made pad thai with it. But what really makes this recipe is the sauce. It’s OMG good. Almost as good as my favourite chipotle BBQ sauce.

Enchilada Spaghetti SquashAnd well, you know… cheese doesn’t hurt either. Or cilantro, for that matter (cilantro haters, you are insane. It tastes like amazing and you’re crazy for thinking otherwise, so your opinions are henceforth null and void).

Chicken Enchilada-Stuffed Spaghetti Squash

Serving Size: 4

Ingredients

  • 2 small spaghetti squash
  • 1 tbsp oil
  • Salt and pepper, to taste
  • 1/2 lb shredded cooked chicken
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/4 cup cilantro, chopped
  • 1 cup marble cheese, shredded
  • Enchilada sauce:
  • 2 tsps oil
  • 1/2 small onion, diced
  • 1 tsp minced garlic
  • 1/2 tsp ground cumin
  • 14 oz diced tomatoes (1/2 can)
  • 1 chipotle pepper in adobo sauce, minced
  • ½ tsp dried oregano
  • Salt and pepper, to taste

Instructions

  1. Cut each spaghetti squash in half lengthwise and brush with oil. Season with a big of salt & pepper. Place face down on baking sheets and bake at 400 degrees for 30 minutes. While they’re baking, make the enchilada sauce. Heat oil in a pot and sauté onion until translucent. Add garlic and cumin and stir for about a minute. Add chipotle pepper and tomatoes and bring to a bubble. Transfer to a food processor or blender and blend until smooth. Season with salt and pepper and reheat as required. In another bowl, mix the chicken, enchilada sauce, beans and corn. Ladle into each of the four cooked spaghetti squash halves. Top with the cheese. Broil in the oven until the cheese has melted, is bubbling and golden brown, watching closely. Garnish with cilantro and serve!

Notes

Adapted from Closet Cooking

https://thedomesticblonde.com/2014/05/07/chicken-enchilada-stuffed-spaghetti-squash/

Enchilada Spaghetti Squash

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