Description
These Chicken Enchilada Stuffed Spaghetti Squash Boats are a low-carb twist on a Mexican classic! Tender roasted spaghetti squash is filled with a savory, cheesy chicken enchilada filling, then topped with melted cheese for a deliciously comforting meal. Perfect for a healthy yet satisfying dinner!
Ingredients
For the roasted spaghetti squash:
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2 small spaghetti squash, halved and seeded
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1 tablespoon oil
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Salt and pepper, to taste
For the chicken enchilada filling:
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1/2 pound cooked and shredded chicken
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2 cups enchilada sauce (homemade or store-bought)
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1/2 cup black beans (optional)
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1/2 cup corn (optional)
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1/4 cup fresh cilantro, torn
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1/2 cup shredded cheddar cheese
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1/2 cup shredded Monterey Jack cheese
Instructions
1. Roast the Spaghetti Squash:
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Preheat oven to 400°F (200°C).
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Brush the cut sides of the spaghetti squash with oil and season with salt and pepper.
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Place cut side down on a baking sheet and roast for 30 minutes, or until tender.
2. Prepare the Filling:
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In a bowl, mix together shredded chicken, enchilada sauce, black beans, corn, and cilantro.
3. Stuff the Squash:
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Flip the roasted spaghetti squash halves over.
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Divide the chicken enchilada mixture evenly between the squash boats.
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Sprinkle with cheddar and Monterey Jack cheese.
4. Broil & Serve:
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Place under the broiler for 2-3 minutes, or until the cheese is melted and lightly golden brown.
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Garnish with extra cilantro and serve warm!
Optional Variations:
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Make it spicier by adding diced jalapeños or chipotle powder.
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Swap chicken for shredded beef or turkey.
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Use a dairy-free cheese alternative for a dairy-free version.
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Top with avocado, sour cream, or salsa for extra flavor!
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg