Green Chile Chicken Enchilada Stuffed Spaghetti Squash
User Reviews
4.4
Green Chile Chicken Enchilada Stuffed Spaghetti Squash
Description
This recipe starts by roasting halved spaghetti squash until tender, then scraping out the strands and squeezing out excess moisture. The squash strands are combined with a flavorful green chile chicken enchilada filling made by warming shredded chicken with green enchilada sauce, diced green chiles, corn, green onions, and fresh cilantro. Greek yogurt is stirred in last to add creaminess and balance.
The mixture is placed back into the reserved spaghetti squash shells and then broiled to warm through and slightly brown the top if desired. This approach provides a low-carb alternative to traditional enchiladas, featuring the distinct texture of spaghetti squash strands bathed in a tangy, mildly spicy sauce with the sweetness of corn.
Ingredients
- 1 spaghetti squash
- 1 1/2 cups chicken breast boneless, skinless, cooked and shredded
- 1/2 cup Green enchilada sauce
- 1 green onion thinly sliced
- 4 ounces diced green chiles canned
- 1/2 cup corn defrosted, frozen
- 1 tablespoon cilantro optional, chopped
- 1/4 cup yogurt plain, Greek
- 1/2 cup cheddar cheese I used a combination of both, or Monterey Jack cheese, shredded
Instructions
Spaghetti Squash
- 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.
Green Chile Chicken Enchilada Filling
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 39g | 78% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 1139mg | 47% |
| Potassium | 1199mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 18g | 36% |
| Vitamin A | 1378IU | 28% |
| Vitamin C | 36mg | 40% |
| Calcium | 382mg | 38% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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