Wednesday, October 1, 2014

Recipe: Chicken Enchilada Stuffed Spaghetti Squash

With the cooler temperatures of fall coming in, the squash are starting to pop up at farmers markets and in our Fresh Fork bag. We use them in many ways, but I do love to stuff them. They make a great vehicle for all kinds of mixtures, and are a healthier way to eat some of your favorite flavors.

Take this recipe, for example. All of the great American-Mexican flavor, without the calories of tortillas, refried beans, and tons of sauce and cheese. This recipe was adapted from Closet Cooking.

Chicken Enchilada Stuffed Spaghetti Squash (Total Time: 45 minutes; Servings: 4)

2 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste
1/2 pound chicken, cooked and shredded
2 cups enchilada sauce
1/2 cup black beans
1/2 cup corn
1/3 cup cilantro, torn
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
1 Tbsp Sriracha or other hot sauce

Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper.
Roast, skin side up, in a preheated 400 degrees oven until tender, about 30 minutes.
Mix the chicken, enchilada sauce, beans, corn, cilantro, and Sriracha.
Divide the mixture between the spaghetti squash, pressing into the squash's cavity.
Top with the cheese.
Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
This looks deceptively bad for you, since it has that bubbly cheese on top, but it's not! It didn't taste nearly as "healthy" as it was.

Do you have a favorite recipe for stuffing squash?