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Enchilada Stuffed Spaghetti Squash
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Serves:
4 people
Prep Time:
10 minutes
Cook Time:
45 minutes
Spaghetti Squash is a delicious gluten-free option to pasta and in this case - tortillas! Spaghetti squash is roasted then stuffed with shredded chicken and our
Easy Enchilada Sauce
and topped with lots of cheese for a filling and satisfying meal.
Ingredients
Copy Ingredients
2 small spaghetti squash, to medium, cut in half and seeds removed
1 tablespoon olive oil
Sea salt and ground black pepper to taste
1/4 cup onion, finely diced
2 cups chicken, cooked and shredded, can also use store bought rotissiere to save time
2 cups our Easy Enchilada Sauce, (use the link in the description to get the recipe)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Fresh cilantro, rough chopped for garnish
Instructions
Preheat oven to 400 degrees.
Brush the cut sides of the prepared squash with oil and season with salt and pepper. Place cut-side down on a sheet pan (cover with foil for easy clean up) and roast in preheated oven until squash is easily pierced with a fork or knife, about 30 minutes. Remove from oven and set aside to cool.
While squash is roasting, preheat oil in a skillet over medium heat. Add onion and sauté to soften, about 5 minutes. Add shredded chicken and
Easy Enchilada Sauce
, stir to combine. Cook to warm through, about 5 minutes or until bubbly.
When squash is cool enough to touch, use a fork to shred the squash into spaghetti-like strands. Place back on sheet pan. Divide chicken enchilada mixture among the four halves and top with cheese, equally divided over each half.
Place squash back in oven and cook or broil to melt cheese. Remove from oven when cheese is melted and slightly browned. Garnish with fresh cilantro just before serving.
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