Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

As we continue to move through the color wheel this year, August is all about our green foods! The Green chile has a mild, sweet flavor and much less bite than other varieties of chile peppers. However, this chile pepper packs a powerful punch by providing an assortment of essential nutrients and has only 30 calories per 1⁄2 cup serving! Green chile peppers provide well over 100% of the recommended daily intake of vitamin C for adults. Vitamin C is an antioxidant that your body needs to synthesize collagen, promote wound healing and aid in the development of strong bones. A diet rich in this vitamin may also lower your risk of hypertension, cancer, heart disease and osteoarthritis.

A ½ cup serving of chopped, raw green chile peppers contains nearly 30% of the recommended daily allowance of vitamin A for an adult man and 38% for a woman. Vitamin A is important for healthy hair, skin and eyes. It is also a vital nutrient for the synthesis of red blood cells, proper growth and development and supports the immune system.

Combine the green chiles with spaghetti squash and you are boosting your intake of a wide variety of vitamins and minerals including potassium, manganese, B vitamins and more. Spaghetti squash also contains a fair amount of fiber, which may help in weight reduction as it will keep you fuller longer. With only 42 calories and 10 carbs in a 1 cup serving of cooked spaghetti squash, this vegetable is a great addition to any meal.

This Hatch green chile chicken enchilada stuffed spaghetti squash recipe is a whole new take on enchiladas. You definitely won’t miss the tortillas or time spent rolling up the enchiladas when you make this low-carb, low-fat recipe. For those of you that are calorie-conscious, this provides a tasty and delicious meal without the guilt.

Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Ingredients:

1 spaghetti squash

1 1/2 cups cooked shredded chicken breast

10 oz. can Hatch green enchilada sauce

1 green onion, thinly sliced

4 oz. diced Hatch green chiles

1/2 cup frozen corn, defrosted

1 tablespoon chopped cilantro (optional)

1/4 cup plain non-fat Greek yogurt

1/2 cup shredded sharp cheddar or Monterey Jack cheese (can use a combination of both)

Directions 

Spaghetti Squash

1) Use a sharp knife to pierce the spaghetti squash in a few places to allow steam out when cooking. Make sure to pierce the squash all the way to the center.

2) Microwave for 5 minutes on high (100% setting); rotate 180 degrees and microwave for another 5 minutes until squash shell is soft to the touch.

3) Remove from the microwave and let it rest for 5 minutes to allow the squash to finish cooking inside.

4) Use a sharp knife to cut the squash in half, lengthwise. Sprinkle the inside with salt and pepper, and spray with cooking spray. Allow the squash to cool for about ten minutes.

5) Using a fork, gently scrape around the inside edge of the spaghetti squash to shred the pulp into strands and place them into a bowl.

6) Reserve the squash skins.

7) Use your hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.

Green Chile Chicken Enchilada Filling

8) Preheat your oven to broil. 

9) In a small saucepan over medium heat, stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken.

10) Once the mixture is warmed through, remove from the heat and stir in the Greek yogurt. 

11) Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.

12) Scoop the filling back into the spaghetti squash shells and top with the shredded cheese.

13) Place the spaghetti squash onto a foil-lined baking sheet and broil in the oven until the cheese is melted, then serve and enjoy!