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Suggest a better descriptionPreheat oven to 400
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.
Bake in the preheated oven 30 minutes or until tender when pierced with fork.
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.
In a medium saucepan, saute onion and garlic with 1 Tbsp of vegetable oil. When translucent, add taco seasoning and stir in tomato paste. Stir in the enchilada sauce and let simmer until thickened. About 5 minutes.
Mix 1 1/2 C of the sauce with the shredded chicken, chopped jalapenos, bell pepper, corn and black beans. Spoon filling into roasted squash halves. Pour more of the sauce over each half, then top with cheese.
Turn on broiler and broil 3 - 4 minutes until the cheese is golden and bubbling. Sprinkle chopped cilantro on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 74 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.2mg | 1 % | |
Potassium 508.1mg | 13 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 13.8g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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