Chicken Enchilada Spaghetti Squash Boats
Chicken enchilada spaghetti squash boats are a fun, light and low-carb take on enchiladas but with the same great flavor and saucy, cheesy goodness.
Yield: 2 servings
Ingredients
For the spaghetti squash:
- 1 medium cooked spaghetti squash
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the chicken enchilada filling:
- 1 teaspoon extra-virgin olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper (or cayenne for more heat)
- 2 cups diced rotisserie chicken (see notes)
- 1 cup red enchilada sauce
- 1 ½ cups shredded Monterey Jack cheese
Optional toppings:
- Fresh cilantro, sliced green onions or chives, sliced avocado or guac, sour cream or Greek yogurt, extra shredded cheese, hot sauce or sriracha
Instructions
- For the spaghetti squash: Cut the the spaghetti squash in half vertically using a very sharp knife. (You can microwave the squash whole for 2 minutes to help it soften so it’s easier to cut.) Use a spoon to remove the seeds and pulp from each half.
- Place the squash halves, cut side down, in a microwave-safe dish with about a half-inch of water in the bottom of the dish. A casserole size dish or Pyrex dish is a good choice, just make sure it can fit in your microwave. (See notes below for instructions on how to roast the spaghetti squash in the oven if you'd rather do it that way.)
- Microwave on high for 10-15 minutes, until the squash is fork tender.
- Remove from the microwave carefully (use oven mitts - the dish will be hot!) and carefully turn the squash halves over to let cool slightly.
- Once cool enough to handle, use a fork to gently pull the strands from the sides of the squash. Season the halves with ¼ teaspoon salt and pepper.
- For the enchilada mixture: While the squash is cooking, preheat the oven to 400. Then make your filling.
- Heat a large pan over medium heat and add the olive oil. Add the onion and sauté for 5 minutes, until softened. Add the garlic, cumin, chili powder, salt and pepper and cook for another minute.
- Stir in the chicken and enchilada sauce and mix well. Cook for one more minute, until everything is warmed through. Turn off heat.
- Add half of the chicken enchilada mixture to each spaghetti squash half. Top each half with about ¾ cup of shredded cheese.
- Bake the spaghetti squash halves on a sheet pan (covered with aluminum foil for easy clean-up) for 5-10 minutes, until the cheese is melted. Serve hot with desired toppings and enjoy!
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Notes
The recipe calls for microwaving your spaghetti squash to keep this pretty quick and easy to prep. However, you can certainly roast yours in the oven. You’ll want to prep them in the same way and then place on a baking sheet and bake at 400 for 30-40 minutes, until tender. (The exact time will depend on the size of your squash.)
Rotisserie chicken makes this an easy recipe to fix, but you could substitute leftover grilled or roasted chicken. Or if you have boneless, skinless chicken breasts, just dice two small breasts into half-inch pieces and cook along with the onion in the pan, until cooked through. Then proceed with adding the garlic and seasonings and enchilada sauce.
I use my homemade enchilada sauce, but you can definitely substitute store-bought. You’ll need just a bit less than a regular 10 oz. sized can.
Want extra veggies? Add a few handfuls of fresh baby spinach to wilt down with the chicken mixture.
Other fun add-ins you could include: a can of diced green chilies or a cup of black beans.
Like it spicy? You can add a diced jalapeño when you sauté the onion or you can opt for Pepper Jack for your cheese. You can also substitute cayenne for the black pepper for some extra heat. Or you can just drizzle some hot sauce or sriracha on top of the squash when serving.
Nutrition
Serving: 1squash half | Calories: 554kcal | Carbohydrates: 21g | Fat: 26g
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