These Wild Acres
  • Home
  • Recipes
    • Instant Pot
    • Paleo
    • Keto
  • Meal Plans
  • Lifestyle

These Wild Acres

  • Home
  • Recipes
    • Instant Pot
    • Paleo
    • Keto
  • Meal Plans
  • Lifestyle
Instant PotRecipes

Chicken Enchilada Meatballs with Spaghetti Squash (Primal + Gluten Free)

written by Amy August 3, 2016
Chicken Enchilada Meatballs with Spaghetti Squash (Primal + Gluten Free)

Chicken Enchilada Meatballs with Spaghetti Squash (Primal + Gluten Free)

My days off just seem to get away from me. A typical day at home is gym, brunch, put Warner down for a nap, try to work on the blog. Then, when Warner wakes up mid-post, he is starving for lunch, and I’m suprised by this situation every. single. time. Luckily, we had leftover Southwest Chicken, so he didn’t have to holler for too long. Whitney and I were craving something a little different than chicken legs.. so we opted for ground chicken. (I know what you are thinking, “um, ground chicken isn’t really an improvement…”). However, this recipe is! There happened to be two pounds of organic ground chicken on sale the other day, otherwise I probably wouldn’t have bothered. I’m glad I did! This recipe is so delicious- we ate the whole two pounds in a day. Plus, with my magically machine, I can cook spaghetti squash to perfection every time.  Oh, did you think this was a recipe without the Instant Pot? Well, sorry- you thought wrong.

I love using spaghetti squash as a replacement to make paleo pasta recipes. Before I started using my Instant Pot, my spaghetti squash always turned mushy, watery, and super bland. I would see so many healthy spaghetti squash recipes that looked delicious, but I knew that my spaghetti squash would never turn out that delicious. Long story short, my Instant Pot cooks (among many things) spaghetti squash perfectly every time! It is so delicious- slightly crunchy, never mushy. It is still bland- but that’s why we have a spice rack. This recipe for spaghetti squash with chicken enchilada meatballs is going to be a fast favorite around our house for sure!

If you don’t have an Instant Pot, but like the idea of making the world’s best spaghetti squash, you can purchase it on Amazon here:

Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W

 

EQUIPMENT

  • Instant Pot
  • Ceramic Baking Dish

 

INGREDIENTS

  • 2 T. olive oil (does anyone really measure this? You need a couple of glugs for cooking the onions and browning the meatballs)
  • ½ c. diced onion
  • 2 cloves garlic, chopped
  • 1 finely diced red pepper (or in our case, a handful of orange mini-peppers!)
  • 2 lb. ground chicken
  • 1/4 cup almond flour
  • 1 tsp cumin
  • 1 tsp chipotle
  • 1tsp chili powder
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • 1/2 tsp cayenne pepper (optional)
  • 1 egg, beaten
  • 1 t. pink himalayan salt
  • ¼ t. pepper
  • 1 pkg. enchilada sauce
  • 1 c. shredded mozzarella cheese
  • 1 medium spaghetti squash

 

I have to pause here and talk about enchilada sauce for a second. Yes, ideally you would make your own delicious enchilada sauce from scratch.

Or, you could get this amazing product:

Frontera Foods Inc. Sauce, Enchilada, Red Chile, 8-Ounce (Pack of 6)

This amazing little packet is actually a concoction dreamed up by Chef Rick Bayless– who specializes in traditional Mexican cuisine.

Plus, it’s all natural, without any weird or unnecessary ingredients.

 

INSTRUCTIONS

 

  1. Saute the onion, garlic and peppers in the olive oil for 5 minutes until softened. Move to a bowl to cool.
  2. While it cools, start your spaghetti squash by cutting it in half (through the short side).
  3. Set the trivet in your Instant Pot, add the two spaghetti squash halves.
  4. Add a cup of water to the Instant Pot.
  5. Set the Instant Pot to Manual – 11 minutes, and use the quick release method. I swear by 11 minutes for spaghetti squash- this has always yielded the perfect, ever so slightly crunchy (al dente, for you pasta folks!) “noodles”. If you want them really soft, add a minute.
  6. Once the onion / pepper / garlic mixtures has cooled, add in the ground chicken, dry seasoning, egg, almond flour, salt and pepper.
  7. Mix well to combine and from into golf ball sized meatballs.
  8. Heat up the same skillet with the additional tablespoon of olive oil.
  9. Add the meatballs and brown on all sides, then take off the heat.
  10. Pour the enchilada sauce into a 9″ x 13″ ceramic baking dish and place the browned meatballs on top.
  11. Place in the oven for 15 minutes, then remove and add the mozzarella cheese.*
  12. Put back in the oven for another 5 minutes until the cheese is melted.
  13. Serve meatballs over spaghetti squash, garnish with cilantro!

*To make this dish Paleo- simply omit the cheese.

Adapted from this recipe.


Share this:

  • Print
  • Email
  • Tweet

Related

chickendinnerinstant potpaleoprimalspaghetti squash
0
Facebook Twitter Google + Pinterest
Amy

previous post
Paleo Southwest Chicken and Cauliflower “Rice” in the Instant Pot
next post
Paleo Almond Butter and Chocolate Coconut Bites

You may also like

Instant Pot Electric Pressure Cooker Review + Paleo...

July 21, 2016

Homemade Almond Butter Recipe

July 24, 2016

Spicy Paleo Sticky Chicken in The Instant Pot

July 27, 2016

Instant Pot Cheesecake Recipe Round-Up

July 30, 2016

Paleo Southwest Chicken and Cauliflower “Rice” in the...

August 1, 2016

Paleo Almond Butter and Chocolate Coconut Bites

August 4, 2016

Blueberry BBQ Chicken in the Instant Pot (Paleo...

August 9, 2016

Perfect Instant Pot Sweet Potatoes

August 14, 2016

Paleo Pesto Avocado Bacon Zucchini Pasta “Zoodles” (Paleo...

August 17, 2016

Hard Boiled Eggs in the Instant Pot

August 19, 2016

10 comments

Galt Mile August 3, 2016 - 3:40 pm

Hi, Amy!!! Thanks a million for this great, great idea!!! Your idea to use spaghetti squash as a replacement to make paleo pasta recipes. Awesome

Reply
Amy August 3, 2016 - 3:43 pm

Thanks! It’s my “not so” secret to great paleo meals!

Reply
Kelly @ Eat the Gains August 8, 2016 - 9:49 am

This combo sounds so good! I love mixing and matching flavors with meatballs, will def give this a try!

Reply
Amy August 8, 2016 - 4:05 pm

Yes! I get so tired of “regular” tomato sauce & meatballs.. this was a welcome change 😀

Reply
Donna August 11, 2016 - 6:47 am

Looks great! We have nut allergies so cannot have the almond flour. What would you recommend as a substitute?

Reply
Amy August 11, 2016 - 10:48 am

Hi Donna! It is quickly becoming a favorite of ours. So, I’ve found the ground chicken just doesn’t “stick” in a nice ball like ground beef does. The almond flour just acts as a binder. You might have luck with coconut flour, eggs, or cheese (if you tolerate it). Really just looking for a good consistency for the meatballs to stay together. I know some that cannot have nuts have had great luck with tigernut flour (not actually a nut!) which you can easily find here: http://amzn.to/2aJCTU0

Reply
Donna August 11, 2016 - 11:26 am

Thanks! I have some GF bread crumbs that would probably do the trick.

Reply
Amy August 11, 2016 - 11:30 am

Yes! That would work perfectly!

Reply
Donna December 5, 2016 - 4:58 pm

At what temperature are you supposed to bake the meatballs?? Thanks.

Reply
Amy December 13, 2016 - 10:57 am

Hi Donna! 400 degrees will do the trick… and I will update the post! Happy cooking!

Reply

Leave a Comment Cancel Reply

About Me

About Me

Hey! I'm Amy. I love sharing delicious, and nourishing recipes- especially ones that are fast + easy! Currently testing out keto, and loving my Instant Pot!

Keep in touch

Facebook Twitter Instagram Pinterest

Subscribe to My Best Bites!

Exclusive Recipes Right to Your Inbox!

Subscribe to get my latest posts by email.

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Top Posts & Pages

Keto Pecan Pie Fudge
Preschool Busy Bag - Rainbow Popsicle Patterns - Free Printable
Spicy Paleo Sticky Chicken in The Instant Pot
Perfect Instant Pot Sweet Potatoes
Poached Pears with Spiced Orange Glaze in the Instant Pot
Chicken Enchilada Meatballs with Spaghetti Squash (Primal + Gluten Free)

These Wild Acres is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Contact Us
  • Terms & Conditions
  • Privacy Policy
  • Disclosure

@2017 - These Wild Acres. All Right Reserved.


Back To Top
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.