Spaghetti Squash Green Chili Enchilada Casserole
1 medium spaghetti squash
2 organic chicken breasts, diced
1 green bell pepper
1 medium zucchini
1 small onion
1 clove of garlic
1/2 cup chopped cilantro
1 tbsp. Olive Oil, Coconut Oil or Ghee
1 cup green enchilada sauce (As clean as possible, no sugar added. I found mine at Sprouts)
3 large eggs
1 tbsp. cumin
1 tsp. chili powder
1 tsp. sea salt and pepper
Preheat oven to 400 degrees.
Rinse and slice spaghetti squash in half.
Place face down on a baking sheet then pour 1/3 cup of water onto the pan.
Bake for 40-45 minutes or until the back of the spaghetti squash is slightly soft to touch.
Meanwhile, heat oil over medium in a skillet then add onions.
Saute until slightly softened then add chicken.
Cook about 5 minutes then add zucchini, garlic, and bell pepper.
Cook stirring frequently until veggies are softened and chicken is cooked.
Add in cumin, chili powder, cilantro, salt and pepper.
Stir then transfer to a large bowl.
When spaghetti squash is cooked, remove from oven and use a fork to scrape out the "spaghetti"
Place the squash into the bowl with the chicken mixture.
In a medium bowl, whisk together the eggs and the enchilada sauce.
Pour into the squash, chicken mixture and stir to combine.
Transfer the entire mixture into a 9x13 baking dish.
Bake at 375 for 45 - 50 minutes.
Super easy meal and loved by the whole family! Not spicy at all so even my kids enjoyed it!
Macros - 117 calories, 5g carbs, 5g fat, 13g protein