Mexican · side dish

Enchilada Stuffed Spaghetti Squash

Name: Enchilada Stuffed Spaghetti Squash
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 avocados; 1/3 cup black olives; 15 oz can low-sodium black beans; 1/2 cup corn; 16 oz enchilada sauce; 1/4 cup fresh cilantro; 1 cup shredded reduced fat cheddar cheese; 2 cups cooked rotisserie chicken; 2 small spaghetti squash

“Enchilada Stuffed Spaghetti Squash requires roughly 1 hour from start to finish. One portion of this dish contains roughly 54g of protein, 31g of fat, and a total of 754 calories. This recipe serves 4 and costs $4.54 per serving. If you have corn, rotisserie chicken, cilantro, and a few other ingredients on hand, you can make it. It works well as a Mexican main course. 2 people have tried and liked this recipe. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, take a look at these similar recipes: Enchilada Stuffed Spaghetti Squash, Enchilada Stuffed Spaghetti Squash, and Chicken Enchilada Stuffed Spaghetti Squash.”

total: 1 h
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Avocados2
Olives⅓ cup
Black beans15 oz
Corn½ cup
Enchilada sauce16 oz
Cilantro¼ cup
Reduced fat cheddar cheese1 cup
Rotisserie chicken2 cups
Spaghetti squashsmall2 small

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 1 h

1
If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.Meanwhile, cook the spaghetti squash. Two methods to cook the squash: #1- Microwave by placing squash in a baking dish, cut size down and fill the dish with an inch of water. Microwave on high for about 8-12 minutes (rotating a few times) or until the outside is soft enough to be pierced with a fork. #2-
2
Brush inner flesh with oil, season with salt and pepper and roast in a 400 F oven, cut side up in a baking dish until tender, about 30-40 min.
3
Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).Scrape the sides of the spaghetti squash so the "noodles" are tossed and more loose.Divide the enchilada mixture between the squash boats and top with the extra cheese you saved.Broil in the oven until the cheese is melted and golden brown, about 2-3 minutes.

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