Chicken Enchilada Stuffed Spaghetti Squash


Shared by Kevin on his website, “Closet Cooking”, this recipe was originally published in our 2015 newsletter. It’s so delicious, we thought we’d offer it once again.
Prep Time: 10 minutes 
Cook time:
35 minutes
Total time: 45 minutes
Servings: 4
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 (prepared sauce, or see below for homemade sauce)
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:
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 400 degrees F. oven until tender, about 30 minutes.
For the chicken enchilada stuffed spaghetti squash:
1. Mix the chicken, enchilada sauce, beans, corn and cilantro.
2. Divide the mixture between the spaghetti squash halves and top with the cheese.
3. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Enchilada Sauce
Prep Time: 5 minutes  Cook Time: 15 minutes  Total Time: 20 minutes  Servings: 4 cups
A quick and easy homemade enchilada sauce.
Ingredients:
1 Tablespoon Oil
1 small Onion, diced
1 clove Garlic, grated
1 teaspoon Cumin, toasted and ground
1 (28 ounce) can diced Tomatoes
1 Chipotle Chili en Adobo (or to taste)  found in the Mexican food section
1 teaspoon Oregano
Salt and pepper to taste
Directions:
1. Heat the oil in a pan over medium heat.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

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