Chicken Enchilada Stuffed Spaghetti Squash
Chicken Enchilada Stuffed Spaghetti Squash
Servings: 4
Ingredients
FOR THE ROASTED SPAGHETTI SQUASH:
- 2 small spaghetti squash, cut in half and seeded
- 1 tablespoon oil
- salt and pepper to taste
FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:
- 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
Instructions
FOR THE ROASTED SPAGHETTI SQUASH:
- 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.
FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:
- 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 and turned a light golden brown, about 2-3 minutes.
Enchilada Sauce
Servings: 4 cups
Ingredients
- 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
Instructions
- 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.
- Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
- Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
Source: closetcooking
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