CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH

by Chef Scotty


RISE AND SHINE KAUT43 OKC

9.29.15

 

 

INGREDIENTS (makes 4) 

2 small spaghetti squash, halved and seeded

grapeseed or olive oil to lightly coat the inside

ITK’s “Cook’s Line” Seasoning, or salt and pepper

Roasted and out of the oven

 

Brush the inner side the squash with your oil. Sprinkle the inside with “Cook’s Line” Seasoning. Roast skin side up 400 degrees. Start checking for tenderness after about 15 minutes. Additional time may be needed depending on the size of your spaghetti squash. Remove after roasting and set aside.

 

ITK's "Chile Pepper & Lime" Southwest Cooking Sauce with the chicken, black beans, and cilantro.

FILLING

1 pound shredded or diced chicken (I like a combo of skinless thighs and breast roasted in the oven , and then diced.

2 jars of In The Kitchen With Scotty “Chile Pepper and Lime” Southwest cooking sauce 

1 cup cooked (or canned - drained) Black Beans

1/4 cup fresh cilantro, rough chopped 

1 cup shredded Mexican or Taco style cheese (or any shredded cheese you prefer

“Cook’s Line” Seasoning for extra seasoning and any hot sauce if you want to kick it up a notch.

Chile Pepper and Lime Southwest Cooking Sauce 

Chile Pepper and Lime Southwest Cooking Sauce 


1. In a bowl combine the shredded or diced chicken, Chile Pepper & Lime Sauce, cilantro, and any  any extra seasoning.

2. Toss the ingredients until combined. Start filling the inside of each spaghetti squash equally, and top with the shredded cheese. 

3. Broil in the oven until the cheese is melted and golden bubbly, about 3-4 minutes.

4. Serve each individual stuffed squash with a great avocado and tomato salad, salsa guac and chips, or warmed tortillas. 

See also my "Roasted Butternut Squash Galette" in the Scotty Recipes section.