Chicken Enchilada Spaghetti Squash
Recipe: #18169
March 20, 2015
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Original is 4 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (1238.5 g)
- Calories 1017.1
- Total Fat - 38.3 g
- Saturated Fat - 15.6 g
- Cholesterol - 137.7 mg
- Sodium - 1424.4 mg
- Total Carbohydrate - 113 g
- Dietary Fiber - 12.4 g
- Sugars - 62.2 g
- Protein - 58.2 g
- Calcium - 877 mg
- Iron - 5.3 mg
- Vitamin C - 89.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil. Add in onion, garlic, peppers, spices, sauces, chicken, olives, chilies and squash; cook until warm tossing coating squash.
Step 2
Add sour cream and cheese, dont boil.
Step 3
Plate, add toppings.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Use a large spaghetti squash for best results.
- Be sure to buy canned green chiles and not jalapenos for this recipe.
- Substitute ground turkey for chicken - This substitution is beneficial as it provides a leaner protein source and is lower in fat and calories.
- Substitute low-fat Greek yogurt for sour cream - This substitution is beneficial as it is lower in fat and calories, while providing a similar creamy texture.
Vegetarian Enchilada Spaghetti Squash Heat oil. Add in onion, garlic, peppers, spices, sauces, olives, chilies and squash; cook until warm tossing coating squash. Add sour cream and cheese, dont boil. Plate, add toppings.
Mexican Rice: This fluffy, flavorful side dish is the perfect accompaniment to the Chicken Enchilada Spaghetti Squash. The Mexican-inspired flavors of the dish will pair perfectly with the spicy enchilada sauce, creating a delicious and flavorful meal.
Mexican Street Corn Salad: This Mexican-inspired side dish is the perfect complement to the Chicken Enchilada Spaghetti Squash. The creamy and flavorful corn salad is loaded with fresh ingredients like cilantro, lime, and jalapeno, and will add a delicious and refreshing contrast to the spicy enchilada sauce.
FAQ
Q: How do I cook the spaghetti squash?
A: To cook the spaghetti squash, preheat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a baking sheet and bake for 30-45 minutes until the squash is tender. Once cooked, use a fork to scrape the strands of the squash away from the skin.
Q: What are the health benefits of eating spaghetti squash?
A: Spaghetti squash is a great source of vitamins A and C, as well as dietary fiber. It is low in calories and fat, and provides a good source of complex carbohydrates. Eating spaghetti squash can help support a healthy heart, vision, and digestive system.
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Fun facts:
Fun Fact 1: The enchilada sauce used in this recipe is said to have been invented by the Aztecs, who would wrap corn tortillas around small fish and then cook them in a chili pepper sauce.
Fun Fact 2: This recipe was popularized by celebrity chef Bobby Flay, who has made it a signature dish in his restaurants.