One of the first meals I made to celebrate my husband’s success after finishing week one of our Healthy 5 day ReSet was this delicious but still healthy stuffed squash. During the 5 Day Reset we avoided grains, legumes, sugar, nuts and cheese, foods we love, especially cheese?.
I mentioned the cleanse just briefly in my last post, but again if you’d like more info, don’t hesitate to send me a note. It was a huge success so we’re actually starting up a new group next week. I’d love to have you join!
We love all types of squash, but I have to admit, delicata squash happens to be one of my favorites. However, this recipe would work with spaghetti squash, or even acorn!
The basic idea behind this is that you cut a squash in half, scoop out the seeds, roast it, stuff it with chicken enchilada filling, cover it in cheese and then bake it until the cheese has melted. One of the fun things about delicata is they come in all sizes…big or small. This one served 4 but you can use small squash and then just serve it in perfectly individually sized servings in the shell itself! I love that you can eat the skin of a delicata squash….seriously so good!
Since I had left over roasted chicken this was super quick to whip up. For the filling I used my leftover chicken, black beans, green enchilada sauce and topped it all off with some yummy cheese. This is truly a great light meal you’re entire family will enjoy!
CHICKEN ENCHILADA STUFFED DELICATA SQUASH
INGREDIENTS:
- 1 large or 2 small delicata squash, cut in half and seeded
- 1 tablespoon of olive oil
- salt and pepper
- left over roasted chicken, shredded
- 2 cups enchilada sauce, homemade or store bought
- 1 can of black beans
- 1/4 cup of cilantro, chopped
- 1 cup of cheese of choice
DIRECTIONS:
- For the Squash, brush the inner flesh of the delicata squash with oil and season with salt and pepper and roast in a preheated oven at 400°F for 45 minutes or until almost tender.
- Mix the chicken, enchilada sauce, beans, and cilantro and divide the mixture between the delicata squash and top with the cheese.
- Bake another 10 minutes or until the squash is very tender and cheese is melted.
- Broil for 1 to 2 minutes to brown if desired.
[reminder]Have you made your own green enchilada sauce? If so please share your favorite recipe. THANKS [/reminder]
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