Ingredients
Scale
- FOR THE ROASTED SPAGHETTI SQUASH:
- 1 small spaghetti squash, cut in half and seeded
- 1 canola cooking spray
- FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:
- 1 pound ground chicken
- 1 tablespoon coconut oil
- 1–12oz. bag frozen Zesty Corn & Black Bean Blend
- 1 can -14oz enchilada sauce
- 1/4 cup cilantro, torn
- 1/2 cup 4 Cheese Mexican Blend
Instructions
- FOR THE ROASTED SPAGHETTI SQUASH:
- Spray the inner flesh of the spaghetti squash with canola spray, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
- FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:
- Heat the coconut oil in a large skillet over medium high heat.Cook the chicken until all the pink is gone.Add the corn and black bean mixture and cook until heat through. Remove 1/2 of the mixture and freeze/save for another meal. Add the enchilada sauce, and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
- Bake for 10 minutes or until heated through. Turn the oven to broil. Broil until the cheese has melted and turned a light golden brown, about 2-3 minutes. Watch closely so it does not burn.
Keywords: spaghetti squash, enchilada sauce, cheese, bake, dinner