Chicken Enchilada Spaghetti Squash

February 28, 2017

Cheesy chicken enchilada stuffed spaghetti squash is a healthy, satisfying take on the Mexican favorite.

For the squash
2 spaghetti squashes
2 tablespoons of olive oil
Salt and pepper to taste
For the enchilada stuffing
1 green bell pepper, diced
½ red bell pepper, diced
1 15 ounce can of black beans, drained and rinsed
2 cups of frozen corn
1 rotisserie chicken, shredded and with skin and bones removed
24 ounces of tomato puree
Up to 1 cup of chicken or vegetable stock
1 chipotle pepper in adobo sauce
½ cup each of Borden® Cheese Sharp Cheddar Shreds and the Borden® Cheese Finely Shredded Four Cheese Mexican Shreds
2 tablespoons of olive oil
Juice of 1 lime
3 tbs of chili powder*
1 jalapeno, diced**
1 ½ tbs cumin
4 cloves of garlic crushed
For topping
1 cup Sharp Cheddar
1 cup Four Cheese Mexican Shreds
Fresh cilantro if desired
Lime if desired

Instructions Preheat oven to 400. Slice spaghetti squashes in half lengthwise. Remove the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place cut side down...
See the full directions on my site

Nutritions

Calories
7422

Sodium
2045mg
85% DV

Fat
343g
527% DV

Protein
72g
145% DV

Carbs
622g
211% DV

Fiber
50g
201% DV