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Chicken Enchilada Stuffed Spaghetti Squash Recipe

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3.9 from 6 reviews

A delicious and healthy twist on traditional enchiladas, this Chicken Enchilada Stuffed Spaghetti Squash combines tender baked chicken, a smoky chipotle tomato sauce, and roasted spaghetti squash noodles, all topped with melted cheddar cheese and fresh cilantro for a comforting and flavorful meal perfect for dinner.

Ingredients

Squash and Chicken

  • 2 small spaghetti squash
  • 2 pounds chicken breast
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon oil

Sauce

  • 1 small onion, diced
  • 1 clove garlic, grated
  • 1 teaspoon cumin, toasted and ground
  • 1 (28 ounce) can diced tomatoes
  • 1 chipotle chili in adobo
  • 1 teaspoon fresh oregano, chopped
  • 1 (4 ounce) can diced green chilies
  • 1/2 cup corn
  • 1/4 cup cilantro, chopped

Topping

  • 1 cup cheddar cheese, shredded

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 375°F (190°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds with a spoon to prepare them for baking.
  2. Arrange Squash and Chicken: Place the squash halves skin side down on a rimmed sheet pan lined with aluminum foil. Cut the chicken breasts in half to create four pieces and place them on the same sheet pan. Season the chicken pieces with salt and pepper.
  3. Bake Chicken and Squash: Bake the chicken and squash in the preheated oven for about 45 minutes, or until the chicken is cooked through and tender when pierced with a fork.
  4. Make the Sauce - Sauté Aromatics: While the chicken and squash are baking, heat oil in a medium saucepan over medium heat. Sauté the diced onion and grated garlic until translucent and fragrant.
  5. Add Spices and Transfer to Blender: Stir in the toasted ground cumin and cook for an additional minute. Transfer the onion mixture to a blender, adding the diced tomatoes, chipotle chili in adobo, fresh oregano, salt, and pepper.
  6. Blend and Simmer Sauce: Blend the mixture until smooth, then pour it back into the saucepan. Simmer over low heat while the squash and chicken finish cooking, allowing the flavors to meld.
  7. Shred Chicken: Check that the chicken has reached 160°F (71°C) internal temperature. Remove from oven and shred the chicken using two forks.
  8. Scoop Spaghetti Squash Noodles: Use a fork to scrape the flesh of the baked squash, creating noodle-like strands.
  9. Combine Filling Ingredients: In a large bowl, mix together the shredded chicken, spaghetti squash noodles, simmered sauce, diced green chilies, corn, and chopped cilantro until well combined.
  10. Stuff Squash Shells: Return the filling mixture to the empty spaghetti squash shells, evenly distributing the mixture among them.
  11. Add Cheese and Broil: Sprinkle shredded cheddar cheese on top of the stuffed squash halves. Place under the oven broiler until the cheese is melted and golden brown, watching carefully to prevent burning.

Notes

  • Adjust the level of heat by adding more or fewer chipotle chilies according to your taste.
  • Use a meat thermometer to ensure the chicken is fully cooked to 160°F for safety.
  • For a vegetarian version, substitute chicken with sautéed mushrooms or beans.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Make sure to watch the squash closely during broiling to prevent the cheese from burning.

Find it online: https://recipeplenty.com/chicken-enchilada-stuffed-spaghetti-squash-recipe/