Chicken Enchilada Stuffed Spaghetti Squash

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “5 Ingredients or Less”. I kind of cheated and did not count the salt and pepper because most food has salt and pepper in it. Normally, I do not like “healthier” substitutions but this was really delicious. I’m not sure if this is better than normal chicken enchiladas but I am glad I made this.

I almost always have cooked chicken around because it is a good addition to a lot of dishes but you could buy a rotisserie chicken or make your own.

I ended up making the enchilada sauce from this recipe but you could use store bought.

  • Servings: 4
  • Difficulty: easy
  • Print

Summary

  • Cuisine: Mexican
  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Waiting Time: 10 minutes

Ingredients

1 or 2 Spaghetti Squash (about 3 lbs)
4 Cups Chicken, cooked and shredded
2 Zucchinis
1/2 teaspoon Black Pepper, freshly ground
1/4 teaspoon Kosher Salt
1 3/4 Cups Enchilada Sauce
1 Cup Pepper Jack Cheese, shredded

Steps

  1. Preheat oven to 400 degrees.
  2. Cut Spaghetti Squash(s) in half and seed.
  3. Place the Spaghetti Squash halves, cut side down, on a rimmed, boiler-safe, baking sheet. Bake until tender (about 30 – 45 minutes).
  4. Remove from the oven, flip, and let cool (about 10 minutes).
  5. Position 2 oven racks on the upper and lower thirds of the oven and preheat the oven to 450 degrees.
  6. While the Spaghetti Squash cools, add the Chicken to a large bowl.
  7. Peel and mince the Zucchinis, and add to the bowl along with the Black Pepper and Kosher Salt.
  8. When the Spaghetti Squash is cool, using a fork, scrape the Squash from the shells, and place into the bowl.
  9. Add 1 1/4 cups Enchilada Sauce and mix thoroughly.
  10. Divide the Squash Chicken mixture between the shells and place the shells on the baking sheet.
  11. Shred the Pepper Jack Cheese.
  12. Top with the remaining 1/2 cup of Enchilada Sauce and shredded Pepper Jack Cheese.
  13. Bake on the lower rack for 10 minutes.
  14. Turn the broiler on high.
  15. Move the shells to the upper rack and broil until the Pepper Jack Cheese starts to brown, watching carefully (about 2 minutes).
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