Enchilada Stuffed Spaghetti Squash

FOODISTA
10Ingredients
50Minutes
640Calories

Ingredients

US|METRIC
  • 2 spaghetti squash
  • 1/2 seeds
  • 2 cups chicken (cooked and shredded, optional, could be made vegetarian)
  • 16 ounces Las Palmas Enchilada Sauce (or your favorite sauce)
  • 15 ounces low sodium black beans
  • 1/2 cup corn
  • 1/3 cup black olives
  • 1/4 cup cilantro (torn, + more for garnish)
  • 1 cup shredded cheddar cheese (reduced fat 2%)
  • 2 avocados (optional for topping)
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    Directions

    1. If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.
    2. Meanwhile, cook the spaghetti squash. Two methods to cook the squash: #1- Microwave by placing squash in a baking dish, cut size down and fill the dish with an inch of water. Microwave on high for about 8-12 minutes (rotating a few times) or until the outside is soft enough to be pierced with a fork. #2- Brush inner flesh with oil, season with salt and pepper and roast in a 400 F oven, cut side up in a baking dish until tender, about 30-40 min.
    3. Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).
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    NutritionView More

    640Calories
    Sodium20% DV480mg
    Fat55% DV36g
    Protein76% DV39g
    Carbs20% DV61g
    Fiber32% DV8g
    Calories640Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol100mg33%
    Sodium480mg20%
    Potassium1580mg45%
    Protein39g76%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber8g32%
    Sugars2g4%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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