We loved this. Family even asked when we could have spaghetti squash again!
Roast two small spaghetti squash by slicing in half lengthwise. Brush the inside with oil and season with salt and pepper. Roast cut side down in 400* oven for about 30 minutes.
For Chicken Enchilada stuffing:
1/2 lb. cooked and shredded chicken
1/2 c. black beans
1/2 c. corn
1/4 c. cilantro (??)
1/2 c. cheddar cheese shredded
1/2 c. jack cheese cheddar
Mix chicken, enchilada sauce, beans, corn and cilantro together. Divide between squash. Top with cheese and broil for 2-3 minutes until golden brown.
Enchilada Sauce:
1 TB oil
1 small onion diced
1 clove garlic minced
1 tsp. cumin toasted and ground
1 28 oz. can tomatoes
1-2 chipotle chilies in adobo
1 tsp. oregano
Salt and pepper to taste
Heat oil in pan. Saute onion about 5-7 minutes. Add garlic and cumin. Stir until fragrant about 1 minute. Puree' tomatoes and chipotles. Add to pan. Season and boil.
1 comment:
I made this and it was delicious. Calvin even ate quite a bit. I couldn't find the chipotle chilies in adobo sauce, so I just bought a can of enchilada sauce. Then it was super fast because I didn't have to make my own sauce.
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