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Spaghetti Squash Enchilada Bowls

• 2 small spaghetti squash
• 2 tsp olive oil
• 1/2 tsp salt
• black pepper, to taste
• 1 1/3 cups Hatch Enchilada sauce
• 1 cup Mexican shredded cheese blend
• chopped cilantro and green onions, for garnish
• 1/2 pound ground chicken, cooked and crumbled (optional)

Preheat oven to 400'. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and use a spoon to scrape out the seeds and soft yellow strands. Brush the insides of the squash with the olive oil and sprinkle the salt and pepper. Place squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh is easily pierced with a fork.

Once squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon 1/4th of the sauce mixture into each squash bowl. Tope evenly with cheese (and optional cooked chicken)  and return to the oven and bake additional 15 minutes. Remove from oven and top with cilantro and green onions.  Adapted from skinnytaste.com

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