Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash
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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