Chicken Enchilada Stuffed Spaghetti Squash

Ingredients

Spaghetti Squash

• 2 small spaghetti squash, cut in half and seeded
• 1 tablespoon olive oil

salt and pepper to taste

Chicken Enchilada Stuffing

• 1/2 pound chicken, cooked and shredded, cooked and shredded
• 2 cup enchilada sauce
• 1/2 cup black beans (optional)
• 1/2 cup corn (optional)
• 1/4 cup cilantro, torn
• 1/2 cup cheddar cheese, shredded, shredded
• 1/2 cup monterey jack cheese, shredded, shredded

Directions

1. Roasting Spaghetti Squash

Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper

1. 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.

1. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.