Chicken Enchilada Stuffed Spaghetti Squash

• Gluten free

• Meat

  • 1/2 lb Chicken, cooked and shredded

• Produce

  • 1/2 cup Black beans
  • 1/4 cup Cilantro
  • 1/2 cup Corn
  • 2 Spaghetti squash, small

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1/2 cup Cheddar cheese
  • 1/2 cup Monterey jack cheese

• Prepared

  • 2 cups Enchilada sauce

Found on closetcooking.com

Description

Ingredients

• 2 small spaghetti squash, cut in half and seeded
• 1 tablespoon oil
• salt and pepper to taste
• 1/2 pound chicken, cooked and shredded
• 2 cups enchilada sauce (see below)
• 1/2 cup black beans (optional)
• 1/2 cup corn (optional)
• 1/4 cup cilantro, torn
• 1/2 cup cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon oil
• 1 small onion, diced
• 1 clove garlic, grated
• 1 teaspoon cumin, toasted and ground
• 1 (28 ounce) can diced tomatoes
• 1 chipotle chili in adobo (or to taste)
• 1 teaspoon oregano
• salt and pepper to taste

Directions

• Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
• 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.
• Heat the oil in a pan over medium heat.
• Add the onion and saute until tender, about 5-7 minutes.
• Add the garlic and cumin and saute until fragrant, about a minute.
• Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
• Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

Nutrition