If you're a fan of enchiladas, you have GOT to try making enchiladas inside a spaghetti squash. It was DELICIOUS, and I am not lying when I say you won't miss the tortillas at all!
INGREDIENTS
~Serves 2~
-1 small spaghetti squash
-***1/2 lb chicken breast (2 small breasts)
-1 cup green chili enchilada sauce
-15oz can cannellini beans
-4oz diced green chilis
-1/2 teaspoon cumin
-1/2 teaspoon garlic powder
-1/2 teaspoon Mexican oregano
-Tabasco
-4oz shredded pepper jack cheese
-1-2 scallions
-Chopped pickled jalapenos (optional)
DIRECTIONS
1. Preheat the oven to 375 degrees. Microwave the squash for about 4 minutes (this makes it easier to cut open). Cut the spaghetti squash in half length-wise and scoop out the seeds. Drizzle the inside of the squash with olive oil and season with salt and pepper. Line a sheet pan with foil. Place squash cut-side down on sheet pan and bake for 40 minutes.
2. Heat olive oil in a large skillet. Season the chicken on both sides with salt, pepper, garlic powder, cumin, and oregano. Cook the chicken 4 minutes per side (for a small breast), remove to a cutting board, allow it to cool for a few minutes, then shred with two forks.
3. Next, combine the following in the large skillet: green enchilada sauce, cannellini beans, shredded chicken, and green chilis. Season with salt, pepper, cumin, garlic powder, oregano, and a few dashes of tabasco.
4. Once the squash is finished cooking, use a fork to shred the inside of the squash into "spaghetti." Add the "spaghetti" to the enchilada mixture.
5. Scoop the enchilada mixture into the empty squash "bowls." Top the bowls with shredded pepper jack cheese. ***Optional step: top the shredded cheese with chopped pickled jalapenos. Bake on the same foil-lined pan for 10 minutes, until cheese has melted. Garnish with sliced scallions.
***MM Option: You can easily make this recipe vegetarian by simply omitting the chicken.