Enchilada Stuffed Spaghetti Squash

Name: Enchilada Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 pieces Avocado (2 avocados); ⅓ cup Black Olives (1/3 cup black olives); 15 oz Black Beans (15 oz can low-sodium black beans); ½ cup Corn (1/2 cup corn); 16 oz Enchilada Sauce (16 oz enchilada sauce); ¼ cup Cilantro (1/4 cup fresh cilantro); 1 cup Cheddar Cheese (1 cup shredded reduced fat cheddar cheese); 2 cup Rotisserie Chicken (2 cups cooked rotisserie chicken); 2 pieces Spaghetti Squash (2 small spaghetti squash)

70 minMexican

Servings4

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Gluten Free

Steps

1If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.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-
2Brush 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.
3Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).Scrape the sides of the spaghetti squash so the "noodles" are tossed and more loose.Divide the enchilada mixture between the squash boats and top with the extra cheese you saved.Broil in the oven until the cheese is melted and golden brown, about 2-3 minutes.
4Garnish with cilantro and top with avocado slices (if using).