Description
Green chile chicken enchilada spaghetti squash combines Mexican and Italian flavors in one comforting dish. Roasted squash creates a nutritious base for spicy shredded chicken, melted cheese, and zesty green chile sauce.
Ingredients
Scale
- 1 whole spaghetti squash
- 1 1/2 cups boneless, skinless chicken breasts (cooked, finely shredded)
- 1/2 cup cheese (cheddar or Monterey Jack, or blend, shredded)
- 1/2 cup green enchilada sauce (gluten-free)
- 1/4 cup plain non-fat Greek yogurt
- 1/2 cup frozen corn (defrosted)
- 4 oz canned diced green chiles
- 1 green onion (finely sliced)
- 1 tbsp cilantro (finely chopped, optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
- Cut the spaghetti squash in half lengthwise, lightly coat the interior with cooking spray, and season with salt and pepper.
- Place the squash cut-side down on the prepared baking sheet and roast for 30-40 minutes until the flesh becomes tender.
- Remove the squash from the oven and let it cool for 10 minutes, then use a fork to scrape out the spaghetti-like strands into a bowl, keeping the squash shells intact.
- Gently press the squash strands to remove excess moisture.
- Switch the oven to broil setting.
- In a saucepan over medium heat, combine green enchilada sauce, green onions, green chiles, corn, cilantro, and shredded chicken, warming the mixture thoroughly.
- Remove the pan from heat and stir in Greek yogurt until well incorporated.
- Mix the enchilada filling with the spaghetti squash strands, then carefully redistribute the mixture back into the squash shells.
- Sprinkle shredded cheese evenly over the filled squash.
- Return the stuffed squash to the baking sheet and broil until the cheese melts and becomes golden and bubbly, watching carefully to prevent burning.
- Serve immediately while hot and cheese is still melted.
Notes
- Choose medium-sized spaghetti squash with firm, uniform skin to ensure even cooking and perfect stringy texture.
- Pressing spaghetti squash strands helps eliminate excess water, preventing a soggy final dish and maintaining ideal consistency.
- Swap chicken with black beans, tofu, or shredded turkey for vegetarian or alternative protein options without compromising flavor profile.
- Adjust green chile heat levels by selecting mild or hot varieties, allowing personalization for different spice tolerances.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2
- Calories: 371 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 80 mg