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* Spaghetti Squash Enchilada Bowls
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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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