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Chicken Sausage Enchilada Spaghetti Squash
This enchilada spaghetti squash is a spicy jambalya like way to eat spaghetti squash with chicken sausage and zucchini. Your mouth will be happy.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
chicken sausage enchilada spaghetti squash
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
1
medium spaghetti squash
1
large zucchini
chopped
1/2
large onion
chopped
2
tablespoons
extra virgin olive oil
2
cloves
garlic
minced
1
lb.
4 links chicken sausage, cut into rounds
1
chipotle chili in adobo sauce
chopped
1
cup
enchilada sauce
1/2
teaspoon
cumin
1/4
teaspoon
smoked paprika
1/8
teaspoon
chili powder + extra for seasoning the squash
1/2
cup
shredded sharp cheddar cheese
1/3
cup
chopped fresh parsley
salt & pepper
Instructions
Preheat oven to 400 degrees.
Split squash in half removing seeds and place in a baking dish with 1/2 an inch of water. Season generously with salt, pepper and chili powder.
Bake for 45 minutes.
Remove from oven, let cool and then scrape the squash with a fork into a bowl and set aside.
In a large pan with raised sides, heat olive oil over medium-high heat.
Add onion, garlic & zucchini and sauté for about 5-7 minutes, until softened.
Add chicken sausage and continue to sauté until browned on either side.
Next, add chipotle chili, enchilada sauce and spices.
Cook on medium-low heat for about 2-3 minutes to meld flavors.
Add squash into pan with cheddar cheese at the end and toss to combine.
Top with parsley.
Notes
Inspired by How Sweet It Is
Chicken Enchilada Spaghetti
Nutrition
Serving:
1
SERVING
|
Calories:
934
kcal
|
Carbohydrates:
64
g
|
Protein:
48
g
|
Fat:
59
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
188
mg
|
Sodium:
3644
mg
|
Potassium:
921
mg
|
Fiber:
12
g
|
Sugar:
28
g
|
Vitamin A:
3632
IU
|
Vitamin C:
50
mg
|
Calcium:
357
mg
|
Iron:
6
mg