1 spaghetti squash
1 can enchilada sauce
1 can black beans
2 lbs chicken breast or 1 lb ground beef
2 cups shredded cheese
Slice off stem of spaghetti squash and cut in half lengthwise. Use a spoon to scoop out center discarding seeds. Lay squash cut side down on a parchment lined cookie sheet and bake for 45 minutes at 400*.
While squash is cooking, cook your chicken or ground beef. You can boil or microwave chicken - beat with an electric mixer to shred or use forks to pull apart.
When spaghetti squash is done, scrap all strands out into a casserole dish. Add cooked meat, enchilada sauce, beans and 1 cup of the cheese. Stir to combine everything and then add 1 cup cheese on top. Put back in the oven for 20 minutes.
*You can put the filling back in the squash halves but you'll likely have too much so that's why I used a casserole dish.