I love finding alternatives to some of my favorite recipes, and one of the best “hacks” that I’ve found is swapping spaghetti squash for pasta to cut carbs and boost nutrients & fiber in a dish while keeping the flavor in check. Also, with this swap, you can increase the volume in your dish, which aids in satiety and, if you’re on low calories, it’s a great way to use that budget more wisely 😉!My husband and I had a meeting with a Registered Dietitian who gave me the inspiration for this dish. She mentioned using enchilada sauce with her spaghetti squash to make a Mexican themed meal, and the seed was planted to create something similar.
Cheesy Chicken Enchilada Spaghetti Squash
🔸455g cooked spaghetti squash
🔸145g grilled chicken strips (these are prepackaged strips from TruGrill, found at Costco)
🔸30g canned chopped green chilies (or fresh chilies)
🔸120g medium enchilada sauce
🔸62g Monterrey jack cheese dip (queso)
🔸1 sliced avocado (optional)
- Pierce holes in squash with a fork and place on a microwave safe plate, then microwave whole until soft (usually about 5-7 minutes, but varies depending upon size). Let cool for a few minutes, then cut open and remove seeds. Scrape fork along the inside to create “noodles”, and set aside.
- In a bowl, add chicken strips, enchilada sauce, chilies, and cheese and mix until blended. Microwave in 15-30 second intervals, stirring each time until heated thoroughly. If you prefer, you can also prepare in a saucepan on the stovetop.
- Place squash on plate/in a bowl and top with chicken and sauce, and any other ingredients desired, such as avocado, shredded cheese, or sour cream, and enjoy!
Yields: 1 serving
Macros (without avocado): 8.5g Fat, 44.4g Carbs, 41.9g Protein, 5.9g Fiber