Enchilada Stuffed Squash

Directions for cooking squash: Poke the squash with a knife or a fork to allow steam out when cooking.  Make sure you pierce down to the center of the squash.  Microwave for 5 minutes on high, rotate, and microwave for another 5 minutes until the shell is soft.  After cooking, let rest for 5 minutes to allow for the squash to finish cooking inside.



1 spaghetti squash

1 ½ cups cooked turkey, shredded

10 oz. can green enchilada sauce

1 green onion, thinly sliced

4 oz. diced green chilies

½ cup frozen corn, thawed

1 tablespoon cilantro, chopped (optional)

¼ cup plain non-fat Greek yogurt

½ cup shredded cheddar cheese


Prepare squash following directions on the back of the card. Next, cut the squash in half, lengthwise. Allow squash to cool for 10 minutes. Remove seeds.  Using a fork, scrape around the inside edge to shred the pulp into strands and place them in a bowl.  Use your hands to squeeze out excess liquid from the squash strands, then place it back in the bowl.  For the filling, preheat the oven to broil. In a small pot, stir in sauce, onion, chilies, corn, cilantro, and turkey over medium-high heat. Once it is heated through, remove it from heat and add yogurt. Pour the filling in with the squash strands and stir.  Scoop the filling back into the squash shells and top with cheese.  Place squash onto a foil-lined baking sheet and broil until cheese is melted. Enjoy!


Recipe adapted from www.fruitsandveggiesmorematters.org


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