Spaghetti Squash Enchilada Dish

Spaghetti Squash Enchilada Dish

Who needs pasta when you have the low carb alternative - spaghetti squash!

It's like I've found a carb loophole, and I couldn't be more excited!  You see, carbs and I have never really gotten along. Period.  So...I end up avoiding them which can lead me to feeling a bit deprived. 

I discovered spagetti squash a few years ago and started slow by just steaming it in the microwave with a few herbs, some sea salt and pepper.  Then I got more adventurous and topped it with marinara sauce and a sprinkle of parmesian cheese. OH YES! Hubby gave that 2 thumbs up. 

Since then I have branched out and started experimenting.  You can seriously do anything with the spaghetti squash that you would do with pasta. It's so versatile. This is just ONE of my favorite recipes. 


Give it a try and comment below.  I'd love to know how you like it.

Ingredients:

• 2 small spaghetti squash
• 2 Boneless/Skinless Chicken Breasts, cooked and sliced thin (About 12 ounces)
• 2 teaspoons extra virgin olive oil
• 1/4th tsp Himalayan Pink Salt
• black pepper, to taste
• 1 1/3 cups homemade enchilada sauce (See below)
• 1/2 cup Freshly shredded sharp cheddar cheese divided into 1/8c. for each squash half
• chopped cilantro, plain greek yogurt and scallions for garnish

Directions:

Preheat oven to 400F degrees. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash face down on a glass baking dish and bake for 40-45 minutes or until the flesh can be easily pierced with a fork. (You might have to use two dishes if they don’t fit)

Once the squash is cool enough to handle, use a fork to scrape the inside into “spaghetti” noodles. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full. Add chicken equally to each squash half.

Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, spoon on some greek yogurt, sprinkle with cilantro and scallions and serve immediately!

For the enchilada sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup reduced sodium chicken broth
• Himalayan Pink Salt and fresh ground pepper to taste

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.