Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Green Chile Chicken Enchilada Stuffed Spaghetti Squash

  • Prepare: 10M
  • Cook: 35M
  • Total: 45M
Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Diets

  • Gluten free

Ingredients

  • Meat

    • 1 1/2 cups Chicken breast, cooked
  • Produce

    • 1 tbsp Cilantro
    • 1/2 cup Corn, frozen
    • 1 4 ounce can Green chiles
    • 1 Green onion
    • 1 Spaghetti squash
  • Dairy

    • 1/2 cup Cheddar or monterey jack cheese, sharp
    • 1/4 cup Greek yogurt, plain non fat
  • Prepared

    • 1/2 cup Enchilada sauce, green
  • Time
  • Prepare: 10M
  • Cook: 35M
  • Total: 45M

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Description

Where recipes and running collide into a marathon of deliciousness!

Ingredients

  • 1 spaghetti squash
  • 1 1/2 cups cooked shredded chicken breast
  • 1/2 cup green enchilada sauce, use a gluten-free version to make this recipe gluten-free, I use this
  • 1 green onion, thinly sliced
  • 4 ounce can diced green chiles
  • 1/2 cup frozen corn, defrosted
  • 1 tablespoon chopped cilantro (optional)
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 cup shredded sharp cheddar or Monterey Jack cheese, I used a combination of both

Directions

  • Preheat oven to 400 degrees and line baking sheet with foil.
  • Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
  • Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
  • Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.
  • Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
  • Use you hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.
  • Preheat your oven to broil.
  • In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken.
  • Once the mixture is warmed through remove from the heat and stir in the Greek yogurt.
  • Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
  • Scoop the filling back into the spaghetti squash shells and top with the shredded cheese.
  • Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is melted, then serve.
  • Serves: 2-4 servings
  • Prepare: PT10M
  • Cook Time: PT35M
  • TotalTime:
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Title:

Green Chile Chicken Enchilada Stuffed Spaghetti Squash - Recipe Runner

Descrition:

Change up your enchilada game and stuff your filling in spaghetti squash instead! You won’t miss the tortillas or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash! Valentine’s Day weekend is here, did you remember? If you didn’t you’ve still got a couple days to pull things...Read More »

Green Chile Chicken Enchilada Stuffed Spaghetti Squash

  • Meat

    • 1 1/2 cups Chicken breast, cooked
  • Produce

    • 1 tbsp Cilantro
    • 1/2 cup Corn, frozen
    • 1 4 ounce can Green chiles
    • 1 Green onion
    • 1 Spaghetti squash
  • Dairy

    • 1/2 cup Cheddar or monterey jack cheese, sharp
    • 1/4 cup Greek yogurt, plain non fat
  • Prepared

    • 1/2 cup Enchilada sauce, green

The first person this recipe

reciperunner.com

reciperunner.com

393 0

Found on reciperunner.com

Recipe Runner

Green Chile Chicken Enchilada Stuffed Spaghetti Squash - Recipe Runner

Change up your enchilada game and stuff your filling in spaghetti squash instead! You won’t miss the tortillas or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash! Valentine’s Day weekend is here, did you remember? If you didn’t you’ve still got a couple days to pull things...Read More »