Lexi's Clean Kitchen · by Lexi★ 5.0 (7)
Chicken Enchilada Spaghetti Squash Casserole
NUTRITION · PER SERVING10M COOK
CAL 13%·PRO 34%
CARBS 29G46% OF CAL
7G FIBER7G SUGAR15G OTHER
FAT 9G30% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash layered with chicken, black beans, peppers, spinach, and enchilada sauce, baked until bubbly. A low-carb, paleo-friendly take on a Mexican casserole.
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Nutrition & ingredients
Ingredients
serves 6- 5 cups cooked spaghetti squash
- 2 cups shredded chicken
- 1 green bell pepper (diced)
- 1 red pepper (diced)
- 1 yellow onion (diced)
- 2 cups spinach (loosely packed)
- 1 batch refried beans (or buy it)
- 2 tablespoons avocado oil or extra-virgin olive oil
- 2 tablespoons arrowroot flour
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/2 cup Tuttorosso Tomato Sauce
- 1 cup chicken broth
- Chopped cilantro (for garnish)
- Chopped scallions (for garnish)
- Optional: 1/4 cup Mexican blend cheese (more for topping)
At a glance
PER SERVING · TIME 10M
CAL 13%·PRO 34%
CARBS 29G46% OF CAL
7G FIBER7G SUGAR15G OTHER
FAT 9G30% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 862mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 794mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 862MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.