Enchilada Stuffed Spaghetti Squash
By: Peas of Cake
Published: Sunday, September 7, 2014 - 8:40pm

Ingredients




2 small spaghetti squash, cut in half and scoop the seeds out
2 cups of cooked and shredded chicken (optional, could be made vegetarian)
16 oz Las Palmas enchilada sauce (or your favorite sauce)
15 oz can low-sodium black beans
1/2 cup corn
1/3 cup black olives
1/4 cup torn cilantro + more for garnish
1 cup shredded cheddar cheese, reduced fat 2%
2 avocados (optional) for topping

Preparation

1 If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice. 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. 3 Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping). 4 Scrap the sides of the spaghetti squash so the "noodles" are tossed and more loose. 5 Divide the enchilada mixture between the squash boats and top with the extra cheese you saved. 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).

About

Flavorful enchilada filling baked inside spaghetti squash.  A fun meal that’s highly nutritious, lower in carbohydrates and higher in fiber.
http://peasofcake.net/enchilada-stuffed-spaghetti-squash/