(603) 727-9092 — welcome@kdrfitness.com

KDR Healthy Eats -GREEN CHILE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH

 

Green Chile Chicken Enchilada Stuffed Spaghetti Squash

 

Ingredients: 

green-chile-chicken-enchilada-stuffed-spaghetti-squash1

 

1 Spaghetti squash

1 1/2 cups cooked shredded chicken breast
1/2 cup green enchilada sauce, use a gluten-free version to make this recipe gluten-free, I use this
1 green onion, thinly sliced
4 ounce can diced green chiles
1/2 cup frozen corn, defrosted
1 tablespoon chopped cilantro (optional)
1/4 cup plain non-fat Greek yogurt
1/2 cup shredded sharp cheddar or Monterey Jack cheese, I used a combination of both

 

Instructions:

Spaghetti Squash
Preheat oven to 400 degrees and line baking sheet with foil.
Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.
Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
Use you hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.
Green Chile Chicken Enchilada Filling
Preheat your oven to broil.
In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken.
Once the mixture is warmed through remove from the heat and stir in the Greek yogurt.
Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
Scoop the filling back into the spaghetti squash shells and top with the shredded cheese.
Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is melted, then serve.

Please like & share:
The following two tabs change content below.

Ben Dearman

Ben Dearman

Co-Owner at KDR Fitness

Hi, my name is Ben. I am a cancer survivor, blogger, educator and coach. It’s my passion to educate people on health and fitness. The current state of the field is unacceptable to me – overly complicated with too much conflicting information. It’s my goal to help people be as healthy as possible while spending the least amount of time working on it. Work smarter, not harder!

More Articles To Read...

KDR Healthy Eats: Green Salad with Beets, Oranges & Avocado

By Jamie | April 24, 2018
KDR Healthy Eats: Green Salad with Beets, Oranges & Avocado

Green Salad with Beets, Oranges & Avocado Ingredients: 4 cups leafy greens (I used a chard/kale/arugula/spinach mix) 3 small oranges, peeled and sliced into rounds 1…

Read More

KDR Healthy Eats: Grilled Chicken and Strawberry Spring Rolls

By Jamie | April 24, 2018

Grilled Chicken and Strawberry Spring Rolls Ingredients: Spring Rolls 8-10 spring roll wrappers 1 large grilled chicken breast, thinly sliced 1/2 of an English cucumber,…

Read More

KDR Healthy Eats: Crispy Zucchini Tacos

By Jamie | April 24, 2018

Crispy Zucchini Tacos Ingredients: For the zucchini: 1 large zucchini squash, cut into 2-inch long pieces 2 large eggs 1 cup seasoned panko bread crumbs…

Read More
Do NOT follow this link or you will be banned from the site!