CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)

Chicken Enchilada Stuffed Spaghetti Squash Recipe - (4.4/5) image

Provided by á-43854

Number Of Ingredients 19

Enchilada Sauce:
2 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste
1/2 pound chicken, cooked and shredded
2 cups enchilada sauce (see below)
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
1 tablespoon oil
1 small onion, diced
1 clove garlic, grated
1 teaspoon cumin, toasted and ground
1 (28 ounce) can diced tomatoes
1-2 chipotle chilies in adobo
1 teaspoon oregano
salt and pepper to taste

Steps:

Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese. Sauce: Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.