Chicken Enchilada-Stuffed Spaghetti Squash

Serving Size: 4

Ingredients:

1 spaghetti squash
Oil, to brush
Salt and pepper, to season
2 cups of shredded chicken, cooked (rotisserie chicken)
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
1/4 teaspoon salt
3 tablespoon cold water
1/3 cup onion, chopped
1/3 cup bell pepper, chopped
1/4 cup black beans
1/2 cup red enchilada sauce
1/2 cup shredded Mexican cheese blend

Directions:

1. Preheat oven to 400ºF / 200ºC.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool.

4. In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.

5. Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform.

6. Use a fork to scrape the squash strands and “fluff” it up.

7. Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese.

8. Bake until filling is hot and cheese has melted, about 10 minutes.

9. Serve immediately and enjoy!