Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Step 2: Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.
- Step 3: While the squash is baking, in a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, chili powder, and cumin. Mix well until all ingredients are evenly coated.
- Step 4: Once the spaghetti squash is done baking, remove it from the oven and let it cool for a few minutes. Use a fork to scrape out the flesh into strands and place them in a separate bowl.
- Step 5: Mix the spaghetti squash strands with the chicken mixture. Transfer everything back into the hollowed-out spaghetti squash halves. Top each half with shredded cheese.
- Step 6: Return the stuffed spaghetti squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Remove from oven and serve hot. Enjoy your Chicken Enchilada Stuffed Spaghetti Squash!
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, place the stuffed squash halves in the microwave for a couple of minutes or bake at 350°F (175°C) until warmed through, ensuring the cheese stays melty and delicious.
- Serve your Chicken Enchilada Stuffed Spaghetti Squash with a dollop of sour cream and a sprinkle of fresh cilantro for an added burst of flavor.
- For extra depth, consider adding diced bell peppers or jalapeños to the chicken mixture before stuffing, enhancing both texture and taste in your dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of stuffed spaghetti squash
- Calories: 350
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 5g