Spaghetti Squash Enchiladas

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.

Fresh from the oven

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.

Spaghetti Squash Enchiladas

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
  1. 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.
  2. 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!)
  3. In a blender or food processor, combine chili and enchilada sauce. Mix until chilie is completely blended with sauce.
  5. Mix the chicken, enchilada sauce, beans, and corn, divide the mixture between the spaghetti squash and top with the cheese.
  6. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Enjoy!

PS: I do not apologize for all the squash recipes lately. I love them!