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Chicken Enchilada Stuffed Spaghetti Squash Recipe

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This recipe for Chicken Enchilada Stuffed Spaghetti Squash, by , is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christy Smith

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients

FOR THE ROASTED SPAGHETTI SQUASH:
2 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste


FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:
1/2 pound chicken, cooked and shredded
2 cups enchilada sauce (see below)
1/2 cup black beans (optional)
1/2 cup corn (optional)
1/4 cup cilantro, torn
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded

Directions:
Directions:
FOR THE ROASTED SPAGHETTI 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.

FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:

Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Yum!!

 

 

 

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