Description
This delightful dish marries tender chicken and zesty enchilada sauce with the subtly sweet strands of spaghetti squash, topped with melted cheese for a heavenly experience.
Ingredients
Scale
- 2 small spaghetti squash, cut in half and seeded
- 1 tablespoon oil, for drizzling
- Salt and pepper to taste
- 1/2 pound chicken, cooked and shredded
- 2 cups enchilada sauce
- 1/2 cup black beans (optional)
- 1/2 cup corn (optional)
- 1/4 cup cilantro, torn
- 1/2 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lightly coating it with oil.
- Brush the inner flesh of the spaghetti squash halves with oil and season generously with salt and pepper.
- Place the squash cut side up on the baking sheet and roast for about 30 minutes or until tender.
- While the squash bakes, mix the shredded chicken, enchilada sauce, black beans, corn, and torn cilantro in a large bowl.
- Remove the squash from the oven and use a fork to scoop the strands slightly.
- Divide the filling evenly between the squash halves, then top with cheddar and Monterey Jack cheeses.
- Return to the oven and broil for 2-3 minutes until the cheese is golden brown.
Notes
Make the filling a day in advance for deeper flavors. Consider using an air fryer for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg