Flavorful enchilada filling baked inside spaghetti squash. A fun meal that’s highly nutritious, lower in carbohydrates and higher in fiber.
2 small spaghetti squash, cut in half and scoop the seeds out
2 cups of cooked and shredded chicken (optional, could be made vegetarian)
16 oz Las Palmas enchilada sauce (or your favorite sauce)
15 oz can low-sodium black beans
1/2 cup corn
1/3 cup black olives
1/4 cup torn cilantro + more for garnish
1 cup shredded cheddar cheese, reduced fat 2%
2 avocados (optional) for topping
1. If you don’t have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.
2. 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.
3. Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).
4. Scrap the sides of the spaghetti squash so the “noodles” are tossed and more loose.
5. Divide the enchilada mixture between the squash boats and top with the extra cheese you saved.
6. 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).