It is Sunday morning, overcast, chilly and drizzly here.
I don’t know about you, but I am totally ready for some warmth, and sunshine. The rainy gray days have definitely overstayed their welcome.
Carbs to me equal a big ol’ warm hug. My body says, “Oh, it is cold and rainy? Nevermind, I have carbs, its all good”. This is the weather that has me craving mac and cheese.
Well, mac and cheese AND Mexican food.
Maybe the Mexican food is just a throw back to all of the years I lived in San Diego. Mexican food = sunshine? I don’t know, but it works for me.
Kevin? Not so much.
I drive him crazy with my food obsessions. He just doesn’t get it. The only thing he craves is steak and potatoes *yawn*
Thank heaven Mini Me is here with us. She will jump on board the Mac and Cheese/Mexican food bandwagon with me anytime! #girlpower
One thing that has been kinda cool is that both Kevin AND Mini Me have discovered a love for spaghetti squash.
I know, they both like something? At the same time?
Please mark this down because nobody will believe me.
With everyone being on board with the spaghetti squash thing, I decided to test the waters with the Mr and threw some Mexican flavors into the mix.
It might be cheating just a tad because I know he does like my Easy Creamy Green Chile Chicken Enchiladas. So I figured that mashing those up with spaghetti squash might turn out in my favor, and the risk paid off. He loved them.
He actually took the leftover one to work for lunch the next day
But seriously, what is there not to love about these guys?
Your own personal bowl of chicken enchilada goodness minus the fuss of having to deal with rolling enchiladas!
Just that alone makes it totally worth it to me, but then you add in that they are low carb, low cal, and FULL of so much deliciousness you may never want to go back to traditional enchiladas again.
OK, maybe that last part was pushing it just a bit, but not by much.
Spaghetti Squash Chicken Enchilada Bowls
- 2 medium spaghetti squash
- 3 cups cooked shredded chicken breast (can use rotisserie chicken)
- 1 cup salsa verde (homemade or store bought)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup plain Greek Yogurt
- 1 cup shredded Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Preheat oven to 400 degrees and line baking sheet with foil.
- Poke the spaghetti squash with a fork several times. Place squash in a microwave safe bowl, and microwave for about 5 minutes (this will make the next step easier).
- Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
- Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
- Let the squash cool for about 10 minutes before scraping out the strands with a fork and placing them in a bowl.
- Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
- Place the spaghetti squash in a clean dish towel and squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.
- Preheat your oven to broil.
- In a small saucepan over medium heat stir together the enchilada sauce, black beans, corn, and shredded chicken.
- Once the mixture is warmed through remove from the heat and stir in the Greek yogurt.
- Add the chicken enchilada filling in with the spaghetti squash and stir together until combined.
- Scoop the filling into the spaghetti squash shells and top with the shredded cheese.
- Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is melted, then serve.
Yield: 4 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 45 mins.
Total time: 60 mins.
- Calories: 510
- Total Carbs: 48
- Fat: 3415
- Protein: 42
- Sodium: 576
Tags: spaghetti squash, Mexican, chicken, healthy recipes, low carb
Adapted from Recipe Runner
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