Spaghetti Squash Enchilada Bake
Ingredients
- 1 lb raw chicken breasts
- 1 cup chicken broth
- 800g cooked spaghetti squash
- 200g diced bell pepper
- 150g diced sweet yellow onion
- 4 oz can green chiles
- 150g black beans, drained
- 100g frozen corn
- 1 egg
- 350g enchilada sauce
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/4 teaspoon salt
Toppings
- Cilantro
- Lime
- Cheese
Preparation
Preheat oven to 400 degrees Fahrenheit.
Cook spaghetti squash face down, after de-seeding, sprayed with avocado oil spray, sprinkled with sea salt for 30 minutes or until you can fork the flesh out and it is soft.
At this point, you should have two empty spaghetti squash halves with the flesh strands removed to a bowl.
For Instant Pot shredded chicken, place the chicken breasts inside the Instant Pot.
Season with salt, pepper and garlic powder and pour the broth over the chicken.
Place the lid on and move the valve to sealing.
Press manual pressure and set the timer to 10 minutes high pressure. It can take 8-10 minutes to come to pressure.
When the cook time is up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure.
Shred the chicken with two forks or electric mixer and use as desired. Add more broth on top to keep the chicken juicy.
Add to a big bowl the chicken, one egg, roasted squash flesh, chopped bell pepper, chopped tomatoes, drained corn and black beans, and diced green chilies to the chicken in a big bowl, add the spices and stir everything to combine.
Place all in a greased baking dish and cover it for 40 minutes, top with cheese.
Notes
This recipe makes 5 servings, one is 290 calories (6g fat, 29g carbs, 28g protein, 618g total).
Search for 'Lifting Lex’s Enchilada Bake' in MyFitnessPal to log it.
