Chicken Enchilada Stuffed Spaghetti Squash

15 Aug

Will you look at this. Just look at it. In fact, click on it to embiggen, then drool. I’ll wait.

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Spaghetti squash is where it’s at, my friends. Stuffed as pictured, or as a pasta replacement with bolognese, or just by itself with butter and garlic. It’s AMAZING. Once you get past the slightly-scary process of cutting it in half stem-to-butt, it’s really easy to prepare. And I have a tip for that cutting thing.

One thing to note about this recipe, I usually only use one half of the squash to make two generous servings for me and my husband, with a portion left over for lunch the next day (OH MY GOD SUCH GOOD LEFTOVERS). After cooking wrap the other half (shredded and removed to a bowl, or intact) and place it in the fridge for another use. It heats up extremely well.

Ingredients:
– One medium spaghetti squash
– 1 TBSP olive oil
– Two cups cooked chicken, shredded (I like using a store-bought rotisserie chicken)
– 1/2 cup green chile enchilada sauce (we love 505 Hatch Valley Green Chile Sauce)
– 1/4 cup diced green chiles (we love 505 Hatch Valley Flame Roasted Green Chile)
– 2 green onions, sliced thinly
– 1/2 cup frozen corn (we love Trader Joe’s Mexican Style Roasted Corn with Cotija)
– 1/2 cup canned black beans, rinsed and drained
– 2 TBSP fresh cilantro, chopped (or 1 TBSP dried)
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Whatever arsenal of hot sauces you enjoy for garnish

(I’m not kidding about the arsenal thing.)
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Prepare spaghetti squash

1. Preheat oven to 400 degrees, and spray a cookie sheet with non-stick spray (I cover mine in foil first for easy cleanup)
2. Trim stem ends so the squash can sit upright on a cutting board
3. Using a paring knife, poke a dashed line down each side of the squash where you’ll be cutting
4. Place squash in the microwave and cook on high for two minutes
5. Remove from microwave and cut down along the scored lines, cutting the squash in half
6. Remove seeds and fibers from the squash halves
7. Brush each side with olive oil, and sprinkle with your selection of spices, salt and pepper (I use Tastefully Simple’s Garlic Garlic Seasoning, salt and pepper, and a few dashes of Tabasco)
8. Place each half cut side down on the cookie sheet. Place in the preheated oven and roast for 40 minutes for smallish squash, or 45 minutes for largeish squash
9. Remove from oven and let cool slightly, then use a fork or tongs to shred one half of the squash. Place shredded squash in a large bowl. Save the other half for a future use.

Prepare Chicken Enchilada stuffing

1. While the squash is roasting, heat olive oil in a medium skillet.
2. Combine chicken, enchilada sauce, green chiles, green onions, corn, black beans, and cilantro in the skillet and heat until bubbly
3. Toss mixture in the bowl with the shredded spaghetti sauce strands until combined, then spoon all of it back into the squash shell
4. Top with shredded cheese, and return to oven. Broil under medium setting for about five minutes, until cheese is melted and bubbly.
5. Remove from oven, cut squash shell in half, and serve each half on individual plates with salt, pepper and hot sauce to taste

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