Gluten free
Enchilada stuffed spaghetti squash
A Mexican-inspired main course made by stuffing spaghetti squash with corn, rotisserie chicken, cilantro, and other flavorful ingredients. This dish is gluten-free and is a great option for those following a gluten-free diet. It is rich in protein and healthy fats, making it a satisfying and nutritious meal. Best enjoyed as a hearty dinner, especially during the fall season.
Ingredients
US
avocado
2
black olives
0.33 cup
canned black beans
15 oz
corn
0.5 cup
enchilada sauce
16 oz
cilantro
0.25 cup
reduced fat shredded cheddar cheese
1 cup
cooked rotisserie chicken
2 cups
spaghetti squash
1.42 small
Method
- If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.Meanwhile, cook the spaghetti squash. Two methods to cook the squash: #1- Microwave by placing squash in a baking dish, cut size down and fill the dish with an inch of water. Microwave on high for about 8-12 minutes (rotating a few times) or until the outside is soft enough to be pierced with a fork. #2-
- Brush inner flesh with oil, season with salt and pepper and roast in a 400 F oven, cut side up in a baking dish until tender, about 30-40 min.
- Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).Scrape the sides of the spaghetti squash so the "noodles" are tossed and more loose.Divide the enchilada mixture between the squash boats and top with the extra cheese you saved.Broil in the oven until the cheese is melted and golden brown, about 2-3 minutes.
- Garnish with cilantro and top with avocado slices (if using).
Nutrition:
799 kcal
Carbs
83 g
Fat
31 g
Protein
55 g
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