Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutesServings: 4

ingredients

FOR THE ROASTED SPAGHETTI SQUASH:

• 2 small spaghetti squash, cut in half and seeded
• 1 tablespoon oil
• salt and pepper to taste

FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:

• 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

directions

FOR THE ROASTED SPAGHETTI SQUASH:

1. Brush the inner flesh of the spaghetti squash with oil, 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:

2. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
3. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

  

Enchilada Sauce

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutesServings: 4 cups

ingredients

• 1 tablespoon oil
• 1 small onion, diced
• 1 clove garlic, grated
• 1 teaspoon cumin, toasted and ground
• 1 (28 ounce) can diced tomatoes
• 1-2 chipotle chilies in adobo
• 1 teaspoon oregano
• salt and pepper to taste

directions

1. Heat the oil in a pan over medium heat.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

Read more: http://www.closetcooking.com/2013/12/chicken-enchilada-stuffed-spaghetti.html#ixzz3BatI1vI2