Chicken Enchilada Stuffed Spaghetti Squash

Girl
Chicken Enchilada Stuffed Spaghetti Squash Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash

Print

1/4th of recipe: 190 calories, 5.5g total fat (2g sat fat), 646mg sodium, 14.5g carbs, 3g fiber, 4.5g sugars, 21.5g protein

 

SmartPoints®
value 3*

Prep: 20 minutes

Cook: 55 minutes

1/4th of recipe: 190 calories, 5.5g total fat (2g sat fat), 646mg sodium, 14.5g carbs, 3g fiber, 4.5g sugars, 21.5g protein

SmartPoints® value 3*
Prep: 20 minutes
Cook: 55 minutes

Ingredients

1 spaghetti squash (about 4 lbs.)

Two 5-oz. boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness

1 tsp. cumin

1/2 tsp. garlic powder

1/4 tsp. chili powder

1/2 tsp. salt

1/3 cup chopped onion

1/3 cup chopped bell pepper

1/4 cup black beans

1/2 cup red enchilada sauce

1/2 cup shredded reduced-fat Mexican-blend cheese

Directions

Preheat oven to 400 degrees.

Microwave squash for 6 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water. Add squash halves, cut sides down.

Bake until tender, about 40 minutes.

Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Season chicken with 1/2 tsp. cumin, 1/4 tsp. garlic powder, 1/8 tsp. chili powder, and 1/4 tsp. salt. Cook chicken for about 4 minutes per side, or until cooked through.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. (Or just finely chop before transferring to the bowl.)

Remove skillet from heat; clean, if needed. Re-spray, and bring to medium heat. Add onion, bell pepper, remaining 1/2 tsp. cumin, 1/4 tsp. garlic powder, 1/8 tsp. chili powder, and 1/4 tsp. salt. Add 3 tbsp. water. Cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.

Transfer veggies to the large bowl. Add black beans, 1/4 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform.

Remove baking pan from the oven, but leave oven on. Remove squash halves, thoroughly blot dry.

Empty water from baking pan. Return squash halves, cut side up. Use a fork to scrape out squash strands. Transfer 3 cups of squash strands to the large bowl, and mix thoroughly. (Save the rest for another time.)

Divide squash mixture between the hollow squash halves. Evenly top with remaining 1/4 cup enchilada sauce and 1/4 cup cheese.

Bake until filling is hot and cheese has melted, about 5 minutes.

MAKES 4 SERVINGS

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® registered trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.

Publish Date: 2016-04-14

Author: Hungry Girl

Close

Send to a friend

Thanks for sharing!
Keep forwarding Hungry Girl's Recipes...

Hungry Girl recipe to Send:

Chicken Enchilada Stuffed Spaghetti Squash

Enter your friends' e-mail addresses: