Enchilada Stuffed Spaghetti Squash Recipe

Halve the spaghetti squash lengthwise and scoop out the seeds. You have a couple of options for cooking it: For roasting, brush the inner flesh with oil, season with salt and pepper, then place the squash cut side up in a baking dish. Roast in a 400 °F oven until tender, about 30-40 minutes.

If you're short on time, microwave the squash instead. Place it cut side down in a baking dish with about 1 inch of water. Microwave on high for 8-12 minutes, rotating a few times, until the outside is soft enough to pierce with a fork.

While the squash cools slightly, combine the rotisserie chicken, enchilada sauce, black beans, corn, olives, and cilantro in a bowl. Stir in the reduced fat cheddar cheese, but hold back a little for the topping.

Once the squash is cool enough to handle, use a fork to scrape the cooked flesh away from the sides, loosening the strands into "noodles." Divide the chicken and enchilada mixture evenly between the two squash halves, filling each boat generously. Sprinkle the reserved cheese over the top.

Broil in the oven for about 2-3 minutes, or until the cheese is fully melted and starts to turn golden brown and bubbly.