Chicken Enchilada Stuffed Spaghetti Squash
Chicken enchilada stuffed spaghetti squash with cheese, beans, and bold flavor. Easy healthy dinner recipe.
Ingredients
- 1 large spaghetti squash
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 15 oz can black beans, drained
- ½ cup corn optional
- 1 ½ cups shredded cheddar or Mexican blend cheese
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Cut spaghetti squash in half and remove seeds.
- Drizzle with olive oil, season with salt and pepper, and place cut-side down.
- Roast for 35 to 40 minutes until tender.
- Scrape squash into strands with a fork.
- In a skillet, cook garlic in olive oil until fragrant.
- Add chicken, enchilada sauce, beans, corn, chili powder, salt, and pepper.
- Mix in some squash strands and half the cheese.
- Fill squash halves with mixture and top with remaining cheese.
- Bake for 10 to 15 minutes until cheese is melted.
- Serve warm.
Notes
Do not overcook squash to avoid mushy texture.
Use your favorite enchilada sauce.
Customize with toppings if desired.
Use your favorite enchilada sauce.
Customize with toppings if desired.