WHAT YOU NEED

  • 1 spaghetti squash, about 4 lb/2 kg
  • 
5 tbsp (90 mL) butter, divided

  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 
3 cloves garlic, minced

  • 1 onion, finely chopped

  • 2 tsp (10 mL) dried oregano

  • 1 lb (454 g) boneless skinless chicken breasts, chopped

  • 3 cups (750 mL) tomato sauce
  • 
1 can (190 mL) pickled jalapeño nacho slices, drained
  • 
1 1/2 cups (375 mL) shredded monterey jack or colby cheese

  • Guacamole and sour cream (optional)

Spicy Chicken Enchilada Spaghetti Squash

A white plate with a serving of spaghetti squash topped with cheese.

INSTRUCTIONS

  • Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
  • Cut squash in half lengthwise and remove seeds. Place cut side down on prepared baking sheet.
  • Roast for about 45 minutes or until knife easily inserts into squash. Remove from oven and let cool slightly. Using a fork, scrape out squash into 13 x 9 inch (3 L) casserole dish. Stir in 2 tbsp (30 mL) of the butter, 1/4 tsp (1 mL) each of the salt and pepper; set aside.
  • In a large saucepan, heat remaining butter over medium heat and cook garlic, onion, oregano and remaining salt and pepper for about 5 minutes or until softened. Add chicken and stir to coat and brown all over. Stir in tomato sauce and nacho slices; bring to a simmer. Continue to simmer for 10 to 15 minutes or until thickened slightly.
  • Pour chicken enchilada sauce over spaghetti squash evenly and sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and golden and squash is heated through. Let stand 5 minutes before serving. Serve with guacamole and sour cream, if desired.

Vegetarian option: Omit chicken and substitute 1 pkg (400 g) extra firm tofu, diced.

Reduce the spice: To reduce the kick of heat and spiciness, try using half the can of pickled jalapeño nacho slices 
in the recipe.

NUTRITIONAL INFO PER SERVING:

(1/6TH RECIPE)
Calories 360
Protein 25 g
Carbohydrates 21 g
Saturated Fat 12 g
Trans Fat 0.5 g
Cholesterol 95 mg
Sodium 1120 mg
Fibre 5 g
Sugars 4 g
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