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
Roasted Spaghetti Squash
- small 2 to 2 1/2 pound spaghetti squash
- avocado oil
Line a baking sheet with parchment.
Poke the tip of a knife around all sides of the stem to loosen and remove it leaving as much of the flesh of the squash intact as possible*. Then with the knife make marks on the squash as guidelines to cut the squash in half lengthwise. Scoop out the seeds. Rub with oil. Sprinkle with salt. Place cut side down on the parchment.
Bake in a 425° oven for about 45 minutes or until the flesh is all golden colored and very tender (You’ll need to flip it over to check). Cool slightly. 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.
*If their are large holes from removing the stem and there isn’t a good seal against the pan, they may take longer to cook.
Seasoned Baked Chicken
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.
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.