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Chicken Enchilada Stuffed Spaghetti Squash Recipe

   
 

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     Chicken Enchilada Stuffed Spaghetti Squash

Category   Entrees - Maindishes
Sub Category   None
Preptime   10

Ingredients
Spaghetti Squash
Olive Oil
Salt and Pepper
1/2 pound chicken, cooked and shredded
1 large can enchilada sauce
1 can drained and rinsed black beans
1/2 bag frozen corn
1/4 cup cilantro
 
1 cup cheese

Instructions
1. 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.
2. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with cheese 3. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
I used a large can and a small can of chicken. I also cooked it for about 20 minutes after I stuffed the spaghetti squash. I would suggest heating your mixture before putting it in the spaghetti squash.


Originally Submitted
2/9/2015





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