Green Enchilada Spaghetti Squash: Cooking With Bernard’s
There is nothing quite like a plate of enchiladas, rice, and beans. Am I right? Unless of course, you are watching your carbs in which case, that meal may be a little heavy on the carb macros. I have a tasty recipe for you that will satisfy your cravings for green chicken enchiladas, AND keep it lower carb! Continue reading for my low carb Green Enchilada Spaghetti Squash recipe.
I mentioned in the video that you can REALLY make this recipe your own. You could add more veggies to the filling. Increase or decrease the salsa to adjust the level of heat that you like. Add in a bit of cheese to the sauce if you like it a little more cheesy. So many ways to make this low carb green enchilada dish YOURS! You can find Bernard’s salsa at HEB stores, OR order straight from their website.
Green Enchilada Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1/2 pound chicken thighs
- 1/2 jar Tomatillo Y Poblano salsa
- 1 cup frozen corn (thawed)
- 1 5 oz container plain yogurt
- shredded cheese for topping
Instructions
- Cut spaghetti squash in half and remove seeds. Spray with olive oil and sprinkle with salt & pepper. Roast cut side down in oven for 30-40 mins at 400 until soft.
- While squash is roasting, cook your chicken in a skillet. Once fully cooked, add in salsa and corn & mix to heat through.
- Remove squash from oven & shred the insides with a fork. Pour yogurt into your chicken mixture, and spoon mixture into the spaghetti squash "boats".
- Top with cheese & put back in the oven until cheese is melted and bubbly. Serve and enjoy!
For more recipe inspo, check out this section of my blog. As always, I LOVE to see what you are cooking — tag me on social media! (@tinaschoenfeldt)
Check out my recipe video tutorial below! Enjoy!
