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As you can see from my previous blog post, I’ve been on a health journey the last several months.  As a result, I’ve been researching and discovering (and of course trying) new healthy recipes.  With Rob being such a huge fan of Mexican food, I am always looking for ways to make it healthier.  When I saw this recipe I was very reluctant because my family are very “meat and potatoes” people.  And putting any vegetable in front of my kids is like triggering the start of World War III.  But, sticking with my healthy options I went for it and gave it a try.  And boy am I glad I did!

The recipe calls for diced tomatoes and plenty of spices.  It is an incredible combination of flavors and textures that even the finickiest of eaters will enjoy.  Believe me, I know.  My son gave it a try and actually asked for more and then asked me to make it for dinner again the next day!  WINNER!!  The sweetness of the tomatoes paired with the earthiness of the cumin and the spiciness of the chili powder is perfection and it’s not overly spicy as the creaminess from the cheese helps resolve that.  The meatiness of the chicken and the light, tender strands of the spaghetti squash is a great texture combination as well.

This turned out to be a really incredible dish that was enjoyed by everyone in the family.  I have never really cooked much with spaghetti squash and I’m glad this first recipe turned out to be so great. It’s definitely a keeper!  For those of you interested in a healthy, low-carb meal – this is a great option.  And if you’re a meat and potatoes kinda person – give this a try.  Believe me, you won’t be disappointed!

The only negative I can share (and you can see from the pictures!), I left the squash in the oven a few minutes too long and the cheese got a little more toasted than bubbly.  But that aside – everything else turned out great!  Enjoy!

Spaghetti Squash Chicken Enchiladas

  • 1 medium spaghetti squash
  • 4 tsp. olive oil
  • 1/2 tsp. salt, divided
  • 1/4 tsp. pepper
  • 1 cup canned diced tomatoes
  • 1 cup chicken stock
  • 1 Tbsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. onion powder
  • 1/2 jalapeno, stem & seeds removed
  • 1 clove garlic
  • 1 lb. chicken breast (cooked and shredded or ground chicken cooked)
  • 1 cup shredded reduced fat cheese
  • Chopped cilantro as desired.
  1. Preheat oven to 400 degrees F.
  2. Prepare the spaghetti squash:  Cut in half, remove seeds and pulp strands.  Rub 2 tsp. olive oil into each squash half and season each with 1/4 tsp. each salt and pepper.  Place each face down on a foil or parchment lined baking sheet and bake 40-60 minutes or until middle is tender and pulls apart easily.
  3. In a blender or food processor, combine tomatoes, chicken broth, chili powder, cumin, oregano, onion powder, salt, jalapeno, garlic, and remaining 2 tsp. olive oil.  Blend until smooth.
  4. If using ground chicken, cook the ground chicken with an additional teaspoon of olive oil until cooked completely.  Add the sauce mixture to the cooked chicken.  Mix until fully coated.  Remove from heat.
  5. If using shredded chicken, heat the chicken and add the sauce mixture to the shredded chicken.  Mix until fully coated.
  6. When spaghetti squash is fully cooked, remove from oven, and flip it on the baking sheet so it is skin side down.  Lightly scrape the inside with a fork to create spaghetti like strands.
  7. Evenly divide the chicken and sauce mixture between each squash half.  Top each half with one half cup of shredded cheese.  Sprinkle with cilantro if desired.
  8. Put squash back in oven and cook another 6-8 minutes until cheese is melted and bubbly.  Serve immediately.

Recipe from Pinterest.