Spaghetti Squash Enchilada Bake
This stuffed Southwestern Spaghetti Squash is so good & filling with thee squash, corn, black beans & chicken! Prep it for the week of lunches and or dinners!
Ingredients:
-1 lb of RAW chicken breasts (will cook in instant pot for shredded chicken)
if doing instant pot chicken, you’ll ned chicken broth to cook it (1 cup)
-800g cooked spaghetti squash (about one large)
-200g diced bell pepper (about 2)
-150g diced sweet yellow onion (about 1 large)
-4oz can of green chilis
-150g or about 1 cup of black beans drained (can use more)
-100g sweet frozen corn or about 1/2 cup
-1 egg
-350g enchilada sauce (16 oz- used the whole bottle), I used Trader Joe’s brand
-1 TB ground cumin, chili power
-1/4 tsp salt
Cilantro, lime & cheese to top!
Instructions:
-Preheat oven to 400 F.
-Cook spaghetti squash face down, after de seeding, sprayed with avocado oil spray, sprinkled with sea salt for 30 min or until you can fork the flesh out & it is soft.
-At this point, you should have 2 empty spaghetti squash halves, with the flesh strands removed to a bowl.
-For instant pot shredded chicken (can also get a rotisserie chicken)….Place the chicken breasts inside the Instant Pot. Season with salt, pepper and garlic powder and pour the broth over the chicken.
-Place the lid on and move the valve to sealing. Press manual pressure and set the timer to 10 minutes high pressure. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.
-When the cook time is up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure.
-Shred the chicken with two forks or electric mixer and use as desired. Add more broth on top to keep the chicken juicy.
-Add to a big bowl, the chicken, one egg, roasted squash flesh, squash chopped bell pepper, chopped tomatoes, drained corn, drained black beans, and diced green chilies to the chicken in the a big bowl, add the spices.
-Place all in a greased baking dish and cover it for 30 min, top with cheese.
-Broil for about 1-2 minutes then add cheese to your desire to melt.
-Remove from the oven and top each squash half with chopped fresh cilantro.
This makes 5 servings, one is: 290 calories (6f/29c/28p) (618 grams)
Search in MFP: “Lifting Lex’s Enchilada Bake” to log it!