Enchilada Stuffed Spaghetti Squash Recipe 445
ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)
Provided by BobN
Number Of Ingredients 11
Steps:
- cut squash in half and scrape out seeds coat with olive oil,salt and pepper turn cut side down in a pan and bake at 400 for 35 minutes remove 1/2 of squash meat from each half and set aside in bowl mix chicken, chilies, green onion,green enchilada sauce, corn, cilantro to taste, creama,chili powder stir till combined then add squash that has been scraped out and mix add mixture to squash shells and top with cheese bake at 400 degrees for 15 minutes garnish with creama and cilantro
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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- 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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