per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories from Fat 105
% Daily Values*
Total Fat 11.64
Saturated Fat 5.18
Polyunsaturated Fat 0.37
Monounsaturated Fat 0.06
Total Carbohydrate 25.32
Dietary Fiber 4.25
Vitamin A 27.75%
Vitamin C 95.75%
* Nutritional Values are estimated and may vary
This filling and satisfying stuffed spaghetti squash tastes exactly like an enchilada without the extra calories!
1 spaghetti squash
2 oz fat free cream cheese
6 oz chicken
1/2 cup green chile enchilada sauce
1/2 cup diced bell peppers
2 oz shredded cheese (I used Colby and Monterey Jack)
Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise. Scoop out seeds then season with salt and pepper. Place both halves face down on greased baking pan and bake for 50 minutes. Meanwhile, cook bell peppers on skillet for about 5 minutes.
Remove squash from oven and scoop out spaghetti squash strands into medium sized bowl. Mix with cream cheese, chicken, half of the enchilada sauce, and bell peppers. Spoon mixture back into spaghetti squash "bowls". Top each bowl with remaining enchilada sauce and shredded cheese. Return to oven for 5 more minutes, or until cheese is melted.
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