With the New Year in full swing, we are all trying to be a little bit healthier. However, if you’re like me and Mexican food is one of your favorite cuisines and guilty pleasures, this can be a little bit trickier! So! I am on a mission to make as many different Mexican recipes as possible “healthy” this year! We are starting with this absolutely delicious Chicken Enchilada Spaghetti Squash.
If you haven’t cooked with spaghetti squash much, you are in for a treat! It takes a little bit of time to bake the squash, but it absorbs the flavors of the spices that you are cooking with, so it’s super easy to incorporate into your family’s favorite dishes and you (or your kids!) won’t even know you are eating squash!
The enchilada sauce, paired with the taco seasoning, cheese, and vegetables poured over the spaghetti squash tastes just like your favorite enchilada without the guilt of all the tortillas and carbs! This is one of my favorite dinners to make and always leaves for great lunch leftovers the next day!
Check out our quick video tutorial, and I am sure this will quickly become a family favorite!
Enjoy!
- 1 medium spaghetti squash
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 2 tbs olive oil
- ½ cup corn, defrosted if frozen
- ½ cup black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- 1 tablespoon minced cilantro
- 2 teaspoons Old El Paso™ taco seasoning
- 1/2 cup white onion, chopped
- 1 cup poached and shredded chicken
- ¼ cup crumbled Queso Fresco
- additional cilantro, diced avocado, and chopped tomato for topping
- Preheat the oven to 400 degrees F.
- Cut the squash in half lengthwise. Scrape out the seeds and discard.
- Sprinkle salt and pepper on top of the spaghetti squash.
- Fill a baking pan with one inch of water and olive oil. Roast the spaghetti squash in the pan, skin side up at 400 degrees F for 30 minutes or until tender.
- Remove from the oven and let cool slightly. Using a fork, scrape up the strings from the flesh of the squash.
- In a medium sized bowl, stir together the beans and corn. Add in the enchilada sauce. Stir in the sour cream, cheese, cilantro, taco seasoning, onion, and shredded chicken chicken.
- Pour half of the mixture into each of the squash halves and combine the sauce with the squash by pulling up on the squash strings.
- Divide the queso fresco between both squash halves. Put the spaghetti squash on a baking sheet and bake for 5 more minutes.
- Top with avocado, tomatoes, and cilantro.
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