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!
No blue boxes from Tiffany’s for this girl, I’d rather go pick out something new for the kitchen or a pair of running shoes. My husband is probably thankful that I’m not high maintenance and expect extravagant gifts.
A couple Saturdays ago when we were there we actually saw a bald eagle in one of the trees, he was out enjoying the sun just as much as we were! Nothing thrills me more than seeing wildlife up close. Recently while I was out running I came across a couple coyotes just waking up and howling in the cold morning air, you guys, it seriously made my day.
I hadn’t come across any for a while so I was glad to see they were still around. I of course had to tell my husband all about it and he’s looking at me like I’m crazy. He said, “only you would stop and want to and be close to them, any other person would be hightailing it out of there.” I can’t help it, I love nature!
Before I turn this into an episode of Wild America (do you remember that show?!) let’s talk about this Green Chile Chicken Enchilada Stuffed Spaghetti Squash. Dang it was good and I’m so excited to make it 100 more times!
Basically it’s how I make chicken enchiladas only instead of wrapping it up in a tortilla I mixed the filling in with the strands of spaghetti squash. Not only was it easier because I didn’t have to individually roll up each enchilada, but I was also getting a serving of vegetables in.
This is a great alternative to traditional enchiladas if you’re looking for something low carb or just love spaghetti squash. Since I cut some calories by eliminating the tortillas it only seems right that I top them with a little extra cheese…I know, my logic on this one is a little skewed, but I’m sticking to it! Happy Friday!
More Spaghetti Squash Recipes
- 1 spaghetti squash
- 1 1/2 cups cooked and shredded boneless skinless chicken breasts
- 1/2 cup green enchilada sauce, use a gluten-free version to make this recipe gluten-free
- 1 green onion, thinly sliced
- 4 ounces diced green chiles (canned)
- 1/2 cup frozen corn, defrosted
- 1 tablespoon chopped cilantro (optional)
- 1/4 cup plain non-fat Greek yogurt
- 1/2 cup shredded cheddar or Monterey Jack cheese, I used a combination of both
- 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.
Green Chile Chicken Enchilada Filling
- 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.
Amount Per Serving: Calories: 284Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 408mgCarbohydrates: 28gFiber: 5gSugar: 11gProtein: 25g