Chicken Enchilada Stuffed Spaghetti Squash
Ingredients
Spaghetti Squash
- 2 small spaghetti squash, cut in half and seeded
- 1 TBSP oil
salt and pepper to taste
Chicken Enchilada Stuffing
- ½ lb chicken, cooked and shredded
- 2 C enchilada sauce (see below)
- ½ C black beans (optional)
- ½ C corn (optional)
- ¼ C cilantro, torn
- ½ C cheddar cheese, shredded
- ½ C monterey jack cheese, shredded
Directions
Roasting Spaghetti Squash
Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper
- Roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
Chicken Enchilada Stuffing
Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
- Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.