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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