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21) Chicken Enchilada-Spiced Spaghetti Squash Boats

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lb, halved and seeded
  • 1 tbsp olive oil
  • 1 cup cooked shredded chicken rotisserie works great
  • 1/2 cup enchilada sauce plus extra for topping
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup frozen corn thawed
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • Optional: chopped cilantro sliced green onions, lime wedges

Method
 

  1. Preheat oven to 400°F. Brush squash halves with olive oil, season with salt and pepper, and roast face down 30–35 minutes until tender.
  2. Use a fork to fluff strands into a bowl; reserve shells. Mix chicken, enchilada sauce, black beans, corn, chili powder, cumin, and half the cheese into the squash strands.
  3. Spoon filling back into squash shells, top with remaining cheese, and bake 8–10 minutes until cheese melts and filling is heated through.
  4. Garnish with cilantro, green onions, and a squeeze of lime before serving.