I hope everyone had a great break from my recipe posts! And now back to your regularly scheduled squash recipe:
My mom and little sister (the pickiest eater in the world), were going on and on about spaghetti squash over Thanksgiving weekend. I love squash in general and I have shared quite a few recipes here, but I have never been a huge fan of spaghetti squash. But while pursuing the black hole of Pinterest, I came across this recipe for Chicken Enchilada Stuffed Spagetti Squash and decided to give it a try.
I cheated a bit and didn’t make enchilada sauce, just bought a can of it. I also feel like I found a small squash, but I think it is still four servings, especially when served with homemade tortilla strips. I did adjust the recipe a bit to cut it in half, and it did fill the two halves, but as far as I can tell, I have three more meals waiting in the fridge. It was really good. To make it spicy, I added a chipotle chili in adobo I had left over, but I think I should have added two. It could have been a bit spicier. Otherwise, it was really good and quick to make.
Makes 4 servings
- 1 small spaghetti squash, cut in half and seeded
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 pound chicken, about one breast
- 1 cup enchilada sauce
- 1 chipotle chili in adobo
- 1/2 cup black beans
- 1/2 cup corn
- 1 cup Mexican blend shredded cheese
- Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
- While the squash is roasting cook chicken over medium heat until cooked through. Let cool a few minutes and then shred. (this is a good time to make your tortilla strips too!)
- In a blender or food processor, combine chili and enchilada sauce. Mix until chilie is completely blended with sauce.
- Mix the chicken, enchilada sauce, beans, and corn, divide the mixture between the spaghetti squash and top with the cheese.
- Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
PS: I do not apologize for all the squash recipes lately. I love them!