Spaghetti Squash Enchiladas are a fun way to enjoy all the flavors of traditional (and yummy) enchiladas. Gluten free and low FODMAP.
2 small spaghetti squash or 1 large spaghetti squash*
1 lb cooked shredded chicken (this is my favorite method for making shredded chicken)
1 cup shredded cheddar cheese
¼ cup chopped green onion tops for garnish
For the squash: Preheat the oven to 425 degrees Fahrenheit. Wash and dry the spaghetti squash, then poke small holes in the outside of it with a fork or knife. Place the entire squash in the oven and roast for 1 hour, or until tender to the touch. Remove from the oven, carefully cut the squash in half, then scoop out the seeds and discard them. Run a fork through the spaghetti squash to make it look like spaghetti, and scoop about half of the “spaghetti” out of each half (which will turn into the vessel you cook and serve the meal in) and place in a large bowl.
For the filling: While the squash is cooking, prepare your enchilada sauce in a blender or food processor. (This can also be done a day in advance). Once the spaghetti squash is cooked, stir in the cooked spaghetti squash with the enchilada sauce and the shredded chicken.
To assemble the spaghetti squash enchiladas: Scoop equal amounts of the filling into each spaghetti squash shell. Top with equal amounts of cheese and bake in the oven at 425 degrees Fahrenheit for about 15 minutes or until the cheese is melted and everything is heated through.
*1 cup is low FODMAP. Servings larger than 2.5 cups contain moderate amount of fructans (according to Monash University).
This meal is easily prepped ahead – you can cook the squash and chicken and prepare the sauce a day or two in advance to save time when you actually need this meal.
This recipe has not been tested for FODMAPS, but all ingredients are used in low FODMAP amounts according to the Monash University App.