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Chicken Enchilada Stuffed Spaghetti Squash

This dish makes use of our wonderful, nonstarchy friend spaghetti squash. God thought of everything when he made food . . . a vegetable containing noodles . . . oh yeah! You can present this two ways: baked in a regular baking dish or baked in the squash shells themselves. This recipe is found in the "Comforting Casseroles & Bakes" section of Trim Healthy Table Cookbook, page 132. This recipe is a family-serve recipe that feeds 6 to 8 people.

Cooking Method:
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Servings: 6
Description

This dish makes use of our wonderful, nonstarchy friend spaghetti squash. God thought of everything when he made food . . . a vegetable containing noodles . . . oh yeah! You can present this two ways: baked in a regular baking dish or baked in the squash shells themselves. This recipe is found in the "Comforting Casseroles & Bakes" section of Trim Healthy Table Cookbook, page 132. This recipe is a family-serve recipe that feeds 6 to 8 people.

6 Servings

Ingredients
  • 2 large spaghetti squash
  • 2 Tbs butter
  • 10 oz frozen large-cut seasoning blend (1- (10 to 12 ounce) bag frozen large cut seasoning blend, see Page 35)
  • 3 Tbs chili powder
  • 2 tsp cumin (ground cumin)
  • 2 tsp garlic powder
  • 1 1/2 tsp TH Mineral Salt
  • 1/2 tsp TH Super Sweet Blend (optional, but gives more of an enchilada-sauce taste as most contain sugar)
  • 1/4 cup TH Baking Blend (or almond flour)
  • 8 oz tomato sauce (1- (8-ounce) can tomato sauce)
  • 15 oz black beans (1- (15-ounce) can black beans, rinsed and drained)
  • 4 cups chicken (diced cooked chicken; see page 45 for cooking methods)
  • 12 oz cheddar cheese (grated)
Instructions
  1. 1
    Preheat the oven to 375°F.
  2. 2
    Pierce the spaghetti squash in several places and place whole on a baking sheet. Bake for 1 hour 10 minutes. (Alternatively, halve the squash lengthwise, scoop out the seeds, and place cut side down on a baking sheet coated with coconut oil spray. Bake for 40 minutes.) We prefer to bake whole, because squash is easier to cut after baking and you can prebake squash any ol’ time and keep it in the fridge. (If you are halving the recipe, you can cook 1 squash in your electric pressure cooker in 6 to 8 minutes.)
  3. 3
    Halve the spaghetti squash lengthwise. Scrape out the seeds and discard. Using a fork, scrape all the flesh from 1½ of the squash into a 9 × 13-inch baking dish (or into a large bowl if baking in the squash shells). Divide the spaghetti strands from the remaining half squash into two baggies and freeze for 2 other single-serve meals to top with any sauce or one of our crockpot meals. If baking in the squash shells, set them on a baking sheet.
  4. 4
    Melt the butter in a large skillet over medium-high heat. Add the seasoning blend and sauté for about 3 minutes. Stir in the chili powder, cumin, garlic powder, salt, and sweetener (if using). Add the Baking Blend, tomato sauce, and black beans and cook for a few more minutes. Add this to the spaghetti squash in the baking dish or bowl. Add the chicken pieces and half of the cheddar and mix all the ingredients well with a fork.
  5. 5
    If baking in the baking dish, top with the remaining cheddar. If baking in the shells, divide the mixture among them and top with the cheddar. Raise the oven temp to 400°F and bake for 30 to 35 minutes.
Note

From Trim Healthy Table~

MAKE A FAMILY MEAL:

  • Enjoy with a side salad and another veggie such as green beans.
  • Growing children can have a healthy carb side such as whole milk, sprouted-grain bread, or wholegrain rice.

Read it online: https://trimhealthymama.com/recipe/chicken-enchilada-stuffed-spaghetti-squash/