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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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