Chicken Enchilada Spaghetti Squash Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash halves filled with seasoned shredded chicken, cheese, and enchilada sauce, then baked until bubbly. Light and low-carb while retaining all the saucy, cheesy goodness of traditional enchiladas. Serve for dinner or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium cooked spaghetti squash
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon extra-virgin olive oil
- 1 cup diced onion
- 2 cloves garlic (minced)
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper (or cayenne for more heat)
- 2 cups diced rotisserie chicken (see notes)
- 1 cup red enchilada sauce
- 1 1/2 cups shredded Monterey Jack cheese
- Fresh cilantro
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 2351mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 519mg
- Calcium
- 708mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.