These chicken enchilada stuffed Patty Pan squash are super easy, low carb and delicious! My kids call the patty pan’s space ship squash and the name has peaked their interest in wanting to eat them. This recipe is healthy and yet still indulgent and truly tasty!
If you see these squash at a farmers market or at the store, you should definitely grab them and give this recipe a try. I grew them in my garden this year and I love their flavor!
I top mine with some homemade pico de gallo (that recipe HERE) and a dollop of Greek yogurt or sour cream and a few crushed tortilla chips.
What you need to make these chicken enchilada stuffed patty pan squash:
serves 4-6 people
- 2 large or 6 small patty pan squash
- 1 and 1/2 cups cooked chicken breast – diced , I used canned chicken that was 12.5 ounces, juiced drained.
- 1 – 8 ounce package of cream cheese
- 4 ounce can of diced green chilies
- Dash of chili powder
- 1/2 cup shredded cheese – Monterrey jack, cheddar or a blend
Instructions:
- Preheat oven to 350 F.
- Spray the bottom of the pan with some olive oil or non-stick cooking spray.
- Slice the very top of the patty pan off and scrape out the seeds and center part of the squash, dice up the center parts of the squash you remove and set it aside.
- Add chicken, cream cheese, diced inside of squash, cream cheese, chilies and chili powder to a pan and heat over medium heat until cream cheese is melted and everything is mixed well together.
- Spoon into the patty pans and bake uncovered for 45 minutes.
- Add cheese to tops and bake for 10 additional minutes.
- Optional – Top with salsa, avocado, sour cream, olives, cilantro, crushed tortilla chips, etc.
Chicken Enchilada Stuffed Patty Pan Squash
Healthy and vegetable packed yet indulgent and delicious!
Servings 4 people
Ingredients
- 2 large or 6 small patty pan squash
- 1 1/2 cups cooked chicken breast – diced I used canned chicken that was 12.5 ounces, juiced drained, rotisserie chicken, boiled or roasted chicken will work too.
- 1 8 ounce package of cream cheese
- 4 ounce can of diced green chilies
- Dash of chili powder
- 1/2 cup shredded cheese – Monterrey jack, cheddar or a cheese blend
Instructions
- Preheat oven to 350 F.
- Spray the bottom of the pan with some olive oil or non-stick cooking spray.
- Slice the very top of the patty pan off and scrape out the seeds and center part of the squash, dice up the center parts of the squash you remove and set it aside.
- Add chicken, cream cheese, diced inside of squash, cream cheese, chilies and chili powder to a pan and heat over medium heat until cream cheese is melted and everything is mixed well together.
- Spoon into the patty pans and bake uncovered for 45 minutes.
- Add cheese to tops and bake for 10 additional minutes.
- Optional – Top with salsa, avocado, sour cream, olives, cilantro, crushed tortilla chips, etc.