Tuesday, April 5, 2016


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.

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