Enchilada Stuffed Spaghetti Squash

Enchilada Stuffed Spaghetti Squash

Enchilada Stuffed Spaghetti Squash

1 hour

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   16 Points
Cuisine
  • Mexican
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 avocados
  • 1/3 cup black olives
  • 15 oz can low-sodium black beans
  • 1/2 cup corn
  • 16 oz enchilada sauce
  • 1/4 cup fresh cilantro
  • 1 cup shredded reduced fat cheddar cheese
  • 2 cups cooked rotisserie chicken
  • 2 small spaghetti squash
Instructions

If 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-

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.

Mix 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.

Garnish with cilantro and top with avocado slices (if using).

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