Enchilada Stuffed Spaghetti Squash
Total Steps
6
Ingredients
9
Tools Needed
7
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Peas of CakeIngredients
- 1/4 cup torn cilantro
- 1/2 cup corn
- 1/3 cup black olives
- 1 can 15 oz low-sodium black beans
- 16 oz enchilada sauce
- 2 cups cooked and shredded chicken(optional)
- 2 small spaghetti squash
- 1 cup shredded cheddar cheese, reduced fat 2%
- 2 avocados(optional)
Instructions
Step 1
If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.
Step 2
Meanwhile, cook the spaghetti squash. Two methods to cook the squash: #1- Microwave by placing squash in a baking dish, cut size down and fill the dish with an inch of water. Microwave on high for about 8-12 minutes (rotating a few times) or until the outside is soft enough to be pierced with a fork. #2- Brush inner flesh with oil, season with salt and pepper and roast in a 400 F oven, cut side up in a baking dish until tender, about 30-40 min.
Step 3
Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).
Step 4
Scrap the sides of the spaghetti squash so the "noodles" are tossed and more loose.
Step 5
Divide the enchilada mixture between the squash boats and top with the extra cheese you saved.
Step 6
Broil in the oven until the cheese is melted and golden brown, about 2-3 minutes. Garnish with cilantro and top with avocado slices (if using).