Enchiladas Spaghetti Squash Boats

Enchiladas Spaghetti Squash Boats

For two boats you will need:

• 1 roasted 2 pound spaghetti squash (recipe below)
• 1 to 1 1/2 cups seasoned cooked chicken (recipe below)
• 6 tablespoons canned corn
• 1/2 cup canned black beans
• 3/4 cup enchiladas sauce, divided
• 1/2 cup grated Monterey jack cheese
• 1/4 cup each, red and green bell peppers, cut small and sautéed in oil
• sour cream
• lime
• cilantro

Roasted Spaghetti Squash Boat

Ingredients

• small 2 to 2 1/2 pound spaghetti squash
• avocado oil
• salt

Instructions

Line a baking sheet with parchment.

Run a knife down all sides of the stem to loosen it, then with the knife make marks on the squash as guidelines to cut the squash in half lengthwise. Scoop out the seeds. Rub with a little oil. Sprinkle with salt. Place cut side down on the parchment.

Bake in a 425° oven for 30 to 40 minutes, depending on the size, or until no uncooked color is showing and it’s all golden colored and very tender. Cool. Using a fork, loosen the ‘spaghetti’ by pulling out the flesh of the squash around the sides and the bottom. It will come out in strands.

Seasoned Baked Chicken

1 large or 2 small chicken breasts

1 small onion, diced small

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

Bake chicken breasts according to (Perfectly Baked Chicken Breasts)

Clean and pat dry chicken breasts. If they are big and with places thicker than 1/2″, place in a zip lock bag and pound the thick places until the breasts are an even 1/2″ thick. Then cut them diagonally.

Place them in a glass casserole, rub them all over with avocado oil, sprinkle them with salt (about 1 teaspoon per pound) and a little pepper, bake them in a 450 degree oven for 20 minutes.

Then let them rest for 10 minutes.

If done properly, you will be able to tear them into pieces with your fingers.

Saute the onion in a little avocado oil until translucent, about 8 to 10 minutes. Add the chili powder, cumin and coriander. Cook 1 minute and remove from heat.

Assembly

Sauté the red and green bell peppers in a little avocado oil and set aside.

Mix 1/2 cup enchiladas sauce with the chicken mixture. Divide the chicken mixture between the two spaghetti squash halves. Spoon 1/4 cup black beans and 3 tablespoons of corn over the chicken mixture in each boat. Drizzle 2 tablespoons enchiladas sauce over the black beans and corn in each boat. Sprinkle with the cheese. Distribute the bell peppers over the top.

Bake in a 425° oven for 25 minutes or until hot.