Chicken Enchilada Stuffed Squash Recipes
CHICKEN ENCHILADA-STUFFED SQUASH
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 330
CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)
Provided by á-43854
Number Of Ingredients 19
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.
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- Mental prep: though this dish has a few components that are all cooked differently, don't fret! You can cook the chicken while the squash roasts and the veggies while the chicken poaches and, before you know it, the kitchen will be clean and you'll have food in your face. Ready? Let's do this!
- To prevent sticking, rub the rim of the squash's flesh with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
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- Place the acorn squash halves, flesh side up, in a 13- x 9-inch baking dish. Brush each half with 1 tablespoon of the olive oil and sprinkle with salt and pepper.
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Ratings 20Calories 408 per servingCategory Healthy Spaghetti Squash Recipes
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- Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 165degrees F, 10 to 15 minutes.
- Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.)
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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. Broil in the oven until the cheese has melted ...
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I also added onions and mushrooms to the zucchini and sauteed the mixture in a teaspoon of olive oil before adding to the casserole. I also ditched the squash shells and put the mixture into a casserole dish which made leftovers so much easier. The next time I will also use a bit more enchilada sauce (perhaps about 4 – 5 oz. more).
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