Spicy Enchilada Spaghetti Squash Boats

By Kelsie Knerr

This recipe has a nice balance of carbs (the starchy squash), non-starchy veggies (onion, spinach, mushroom, jalapeno), and protein (cheese, chicken). I like the simplicity and how it can be a surprisingly quick recipe if you are good at multitasking in the kitchen. Feel the freedom to switch up the veggies, use rotisserie chicken, and/or use whatever kind of cheese your heart desires.

Time: 30-45min

Servings: 4

Per Serving Nutrition: 332cal, 15g fat, 828mg sodium, 16g carbohydrates, 3g fiber, 35g protein

1 spaghetti squash (mine made about 4 cups of “noodles”)

2 teaspoons olive oil

1 medium onion, diced

1 cup mushrooms, chopped

1 cup spinach, chopped

1 jalapeno, minced

2, 6oz skinless chicken breasts, boiled and shredded

1 can hot enchilada sauce (1 ¼ cup)

1 cup Monterey Jack cheese, shredded

Salt and pepper to taste

Directions:

Preheat oven to 450 degrees. Place raw chicken in a medium sauce pan, cover with water and bring to a boil then simmer for 10-15min until inside is no longer pink (165 degrees). While chicken is cooking cut spaghetti squash in half long-ways and scoop out the seeds. Put each half face down in a glass dish with ~4 Tablespoons water and microwave for 10-15min. As both the chicken and squash are cooking you can start sautéing the onions in a pan with olive oil. Once onions are starting to become translucent add mushrooms and jalapenos. Lastly, add spinach and cook until wilted. Shred the chicken using 2 forks on a cutting board. Scoop the spaghetti noodles out with a spoon into a bowl, be careful not to break through the squash peel because you need that to hold everything together! Add entire can of enchilada sauce to squash noodles along with the chicken and veggies. Mix together and salt and pepper to taste. Fill empty squash boats and top with cheese. Place in oven for 10min to melt the cheese then enjoy!

Recipe adapted from http://www.eatingwell.com/recipe/255158/chicken-enchilada-stuffed-spaghetti-squash/