Enchilada Stuffed Spaghetti Squash

Ingredients

• •2 avocados
• •⅓ cup black olives
• •15 oz black beans
• •½ cup corn
• •16 oz enchilada sauce
• •¼ cup cilantro
• •1 cup reduced fat cheddar cheese
• •2 cups rotisserie chicken
• •2 small spaghetti squash

Method

Adapted from foodista.com

1. 1If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.
2. 2Meanwhile, cook the spaghetti squash.
3. 3Two methods to cook the squash: #1- Microwave by placing squash in a baking dish, cut size down.
4. 4Fill the dish with an inch of water.
5. 5Microwave on high for about 8-12 minutes (rotating a few times) or until the outside is soft enough to be pierced with a fork. #2-.
6. 6Brush inner flesh with oil, season with salt and pepper.
7. 7Roast in a 400°F oven, cut side up in a baking dish until tender, about 30-40 min.
8. 8Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).
9. 9Scrape the sides of the spaghetti squash so the "noodles" are tossed and more loose.
10. 10Divide the enchilada mixture between the squash boats and top with the extra cheese you saved.
11. 11Broil in the oven until the cheese is melted and golden brown, about 2-3 minutes.
12. 12Garnish with cilantro and top with avocado slices (if using).