Description
A vibrant fusion dish that combines the comforting flavors of chicken enchiladas with the light, naturally sweet strands of roasted spaghetti squash. This meal is a delicious, low-carb alternative to traditional enchiladas while still delivering a hearty and satisfying flavor experience.
Ingredients
– 1 medium spaghetti squash
– 2 cups cooked shredded chicken
– 1 cup enchilada sauce
– 1 cup black beans, rinsed and drained
– 1 cup corn kernels
– 1/2 cup diced tomatoes or mild salsa
– 1/2 cup shredded Mexican blend cheese
– 1/4 cup chopped green onions
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C).
2. Halve the spaghetti squash lengthwise and remove the seeds. Drizzle the flesh with olive oil and season with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
4. In a bowl, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
5. Once the squash is roasted, use a fork to gently shred the flesh into spaghetti-like strands, keeping the skin intact as a bowl.
6. Spoon the chicken enchilada mixture into each squash half and top with shredded cheese.
7. Return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped green onions and serve warm.
Notes
– For an extra kick, add finely chopped jalapeños to the chicken mixture.
– Serve with a dollop of sour cream or guacamole for added creaminess.
– This dish works well as a low-carb, gluten-free main course perfect for a healthy dinner.
Nutrition
- Serving Size: 1 half
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg