This simple meal has great flavor and is easy to throw together any night of the week.
If you want to throw this back into the spaghetti squash shells (like she did in the original recipe), by all means, knock yourself out. I just find the casserole approach much. much. easier.
Be sure and use a green enchilada sauce that you love, because the flavor really shines through in this dish. I love this recipe, but you can swap it out for whatever your family likes.
Green Chili Chicken Enchilada Spaghetti Squash Casserole
Recipe modified from Recipe Runner
1 large spaghetti squash
1 1/2 c. cooked chicken, cubed
2 c. corn
handful cilantro, chopped
salt and pepper to taste
1 c. pepper jack cheese, shredded (or cheese of choice)
Cut spaghetti squash in half, and scoop out the seeds and pulp.
Place cut squash on a baking sheet and bake in a 400 degree oven for about 40 minutes, until tender.
Meanwhile, combine chicken, enchilada sauce, and corn in a skillet over medium heat and heat through.
Fold in cilantro and keep warm.
When squash is cooked, use a fork to scrape out the flesh and layer it in the bottom of a greased 9x13" baking dish.
Sprinkle with salt and pepper.
Pour chicken and enchilada mixture over squash and spread out evenly.
Top with shredded cheese.
Place back in the oven until cheese is melted.