Green Chili Chicken Enchilada Stuffed Spaghetti Squash

My husband Scott and I have been experimenting with adding cabbage to our homemade Mexican dishes, and it’s been a game-changer. We have a favorite spaghetti squash enchilada recipe from our health coaching program, but we wanted to switch things up. So, we swapped out the spaghetti squash for green cabbage, and the added crunch was an awesome surprise.

Health Benefits of Cabbage:

Cabbage isn’t just versatile and affordable; it’s also packed with nutrients:

• Rich in Vitamins: Cabbage is an excellent source of vitamin C, which supports immune function, and vitamin K, essential for blood clotting and bone health.

• Digestive Health: High in fiber, cabbage promotes healthy digestion and regular bowel movements.  

• Heart Health: Compounds in cabbage, like anthocyanins, have been linked to reduced blood pressure and a lower risk of cardiovascular diseases.

Green Chili Chicken Enchilada Stuffed Spaghetti Squash Recipe

This recipe is a flavorful and nutritious dish that combines tender spaghetti squash with a spicy chicken enchilada filling. It’s a perfect meal for those looking to enjoy classic enchilada flavors in a healthier, low-carb format.

Ingredients:

•   1 medium spaghetti squash (approximately 3 pounds)

•   10 ounces cooked and shredded chicken breast

•   1/2 cup green enchilada sauce

•   1 green onion, thinly sliced

•   4-ounce can diced green chilies

•   1 tablespoon chopped cilantro (optional)

•   1/4 cup cottage cheese, blended smooth, or Greek yogurt

•   1 cup shredded low-fat sharp cheddar, mozzarella, or Monterey Jack cheese

•   Salt and pepper to taste

Instructions:

Prepare the Spaghetti Squash:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with foil.

2. Cut the spaghetti squash in half lengthwise, remove the seeds, and lightly spray the inside with cooking spray. Season with salt and pepper.

3. Place the squash halves cut side down on the prepared baking sheet and roast until tender, about 30-40 minutes.

4. Let the squash cool for about 10 minutes before scooping out the strands with a fork into a bowl. Reserve the squash shells, placing them cut side up back on the baking sheet.

5. Use your hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.

Prepare the Enchilada Filling:

1. In a small saucepan over medium heat, stir together the green enchilada sauce, sliced green onion, diced green chilies, and chopped cilantro (if using).

2. Once the mixture is warmed through, remove from heat and stir in the blended cottage cheese or Greek yogurt until smooth.

3. Add the shredded chicken to the sauce mixture, stirring to combine.

Assemble the Stuffed Squash:

1. Pour the enchilada filling into the bowl with the spaghetti squash strands and stir together until well combined.

2. Scoop the filling back into the reserved spaghetti squash shells.

3. Top each filled squash half with the shredded cheese. 

Bake:

1. Preheat your oven to broil.

2. Place the stuffed squash halves back onto the baking sheet and broil in the oven until the cheese is melted and slightly browned, about 3-5 minutes.

3. Remove from oven and let cool slightly before serving.

Nutritional Information:

Per serving (serves 3):

•   Calories: Approximately 350-400 kcal

•   Protein: 35g

•   Carbohydrates: 25g

•   Fat: 12g 

•   Fiber: 5g

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Tips:

• Cabbage Variation: For a crunchy twist, substitute the spaghetti squash with 6 cups of thinly sliced green cabbage. Blanch the cabbage in boiling water for 2-3 minutes until slightly tender, then drain well and use as you would the spaghetti squash strands.

• Make Ahead: Prepare the enchilada filling ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, bake as directed.

• Serving Suggestion: Garnish with additional chopped cilantro, a dollop of Greek yogurt, or sliced avocado for added flavor and nutrients.

Enjoy this healthy and delicious twist on traditional enchiladas, perfect for a satisfying meal that doesn’t compromise on flavor!