Chicken Enchiladas & Spaghetti Squash

Prep Time: 10 minutes  Cook Time: 35 minutes Servings: 4

Spaghetti squash boats filled with chicken enchilada! YUM!!

Ingredients For the Spaghetti Squash - Roasted:

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

Directions For the Roasted Squash:

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.

Ingredients For the Chicken Enchilada:

1/2 pound chicken, cooked and shredded
2 cups enchilada sauce (see below - please DON'T use that pre-made canned sauce! That stuff is NASTY!)
1 can black bean
1/2 cup corn
1 cup spinach (optional)
1/2 cup cheddar cheese, shredded
1/2 cup Monterrey jack cheese, shredded

Directions For the Chicken Enchilada Stuffed Squash:

Mix the chicken, enchilada sauce, beans, corn and spinach, divide the mixture between the spaghetti squash and top with the cheese.

Bake in the oven until the cheese has melted and turned a light golden brown, about 22 minutes.

Enchilada Sauce
A quick and easy homemade enchilada sauce! You won't regret it!

Ingredients
3 tablespoons oil
1 small onion, diced
2-3 cloves of garlic, grated -- we use 3 as we love garlic
1 teaspoon cumin
1 (28 ounce) can organic diced tomatoes
1/4 cup chili powder
1 teaspoon oregano
salt and pepper to taste

Directions
Heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5 minutes.
Add the garlic and cumin, chili powder, oregano and saute until fragrant, about a minute.
Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

One boat is about 435 calories