Wednesday, August 23, 2017

Spaghetti Squash Enchilada Boats

So While I was Completing Shift Shop Week 3...... Yes the dreaded NO CARB week I decided that I needed to get a little creative!! Tuesday is taco night and I wanted Mexican! I switched out my taco shell for Spaghetti Squash...... AND it was AMAZING!! Husband approved as well!! He did have a few tortilla chips with his but I was just happy he gave it go!!

For Shift Shop: I measured out my cheese blue container, Meat Red and just used the spices with my tomato sauce no enchilada sauce (I couldn't find it w/out sugar) and No Beans Week 3!! ENJOY!!

Getting Creative with Food is my jam!! I love it! 
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Spaghetti Squash Enchilada Boats
Have you been wanting to try spaghetti squash? Now you can, with a Mexican twist. It is a perfect new recipe to spice up your carb free dinner!

  • 2 medium spaghetti squash, about 2- 2 1/2 lbs each
  • 1 cup diced onion
  • 2 large garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 tbsp taco seasoning mix
  • 1 can (14 oz) enchilada sauce red
  • 1 1/2 cups shredded leftover roast chicken
  • 1 can (4 oz) Pickled Jalapeño Slices, diced
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup frozen corn, thawed
  • 1/2 cup black beans, rinsed and drained
  • 3/4 cup shredded cheddar mixed w/Monterey Jack or favorite melting cheese
  • 1 tbsp Olive Oil, plus a little extra to rub on the squash
  • chopped cilantro
Step 1 Preheat the oven to 400°F. 

Step 2 Cut spaghetti squash in half and scoop out the seeds. Rub oil on the cut sides of each half. Place the squash halves face down on a foil-lined half sheet pan. 

Step 3 Bake in the preheated oven 30 minutes or until tender when pierced with a fork. 

Step 4 Using a fork, separate the strands of squash from the skin, leaving a little border around the top. Sprinkle the baked squash flesh with salt, then level it back into the shell. 

Step 5 In a medium saucepan, sauté onion and garlic with 1 tablespoon of olive oil. When translucent, add taco seasoning and stir in tomato paste. Stir in the enchilada sauce and let simmer until thickened, about 5 minutes. 

Step 6 Mix 1 1/2 cups of the sauce with the shredded chicken, chopped jalapeños, bell pepper, corn and black beans. Spoon filling into roasted squash halves. Pour more of the sauce over each half, then top with the cheese. 

Step 7 Turn on broiler and broil 3-4 minutes until the cheese is golden and bubbling. Sprinkle chopped cilantro on top. 

Expert Tips: You can Cook the squash in the Crock Pot WHOLE! Just add 1 cup of water and pierce the squash uncut like a potato to put holes in it! Cook on low 5-6 hours. Remove carefully it's HOT! Cut in half and remove seeds before filling and Broiling in the oven! 

I find using an ice cream scoop to get the seeds out of the squash much easier than a spoon. 

Loosen the spaghetti squash strands from the shell before stuffing so it would be easier to eat.

Prep time: Cook time: Total time: Yield: 4 Servings

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