Chicken Enchilada Stuffed Spaghetti Squash

By á-156

Ingredients

• 1 spaghetti squash
• Olive oil
• Salt
• Pepper
• Garlic powder
• Crushed red pepper flakes
• Oregano
• 1 1/2 enchilada sauce
• 1 cup shredded chicken(previously cooked)
• 1 1/2 cups shredded cheese, muenster, jack or colby jack
• 1 cup pico de gallo salsa
• shredded lettuce
• Mexican crema or sour cream
• lime wedges

Preparation

Step 1

1. Carefully pierce the squash and cook for 5 minutes in the microwave. Preheat oven to 400 degrees F.

2. Slice the squash open and remove the seeds. Drizzle open sides with olive oil. Season with salt, pepper, garlic powder, crushed red pepper flakes and pinch of oregano. Place cut side down onto lined baking pan/dish. Bake for 45 to 50 minutes.

3. Reduce oven temperature to 350 degrees F. Remove squash from oven.Turn squash over and using a fork gently scrape the squash loose and fluff out so it resembles strands of spaghetti.

4. To each, add 1/4 cup of enchilada sauce and a little more salt and pepper. Stir to combine. Top each with shredded chicken, more enchilada sauce and shredded cheese. Sprinkle on a little crushed oregano. Bake for 25 minutes then place under broiler just to brown the cheese a little. Serve on a bed of lettuce and garnish with sour cream, pico de gallo and lime wedges. Yields up to 4 servings.