Ingredients:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 pound boneless, skinless chicken breasts, diced
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions:
Preheat the oven to 400F 200C
Cut the spaghetti squash in half lengthwise and scoop out the seeds
Drizzle the cut sides with olive oil and season with salt and pepper
Place the squash halves cut-side down on a baking sheet lined with parchment paper
Roast in the preheated oven for 30-40 minutes, or until tender when pierced with a fork
While the squash is roasting, heat the olive oil in a large skillet over medium-high heat
Add the diced chicken and cook until browned and cooked through, about 5-7 minutes
Add the onion, bell pepper, and garlic to the skillet and cook for an additional 2-3 minutes, until softened
Stir in the chili powder, cumin, paprika, salt, and pepper
Add the enchilada sauce to the skillet and stir to combine
Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands
Divide the chicken mixture among the squash halves, spooning it into the cavities
Top each stuffed squash half with shredded cheddar cheese
Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly
Garnish with chopped cilantro before serving
Comments
Post a Comment