2 Serves
60 Mins
If not using pre-cooked chicken, season the chicken breast with salt and pepper and cook until fully done, then shred or dice the meat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin E
6 mg / 15 mgVitamin K
137 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
373 µg / 400 µgCalcium
624 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
313 mg / 420 mgPhosphorus
1389 mg / 1,250 mgPotassium
2378 mg / 4,700 mgSodium
426 mg / 2,300 mgZinc
9 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
105 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
11 g / 20 gCholesterol
181 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Prepare the spaghetti squash by cutting it in half lengthwise and removing the seeds. Brush the inner flesh with cooking oil and season with salt and pepper.
Roast the squash in a preheated oven at 200°C, cut side up in a baking dish, until the flesh is tender and easily pierced with a fork.
In a mixing bowl, combine the shredded chicken, enchilada sauce, beans, corn, olives, cilantro, and half of the white cheese.
Scrape the sides of the roasted spaghetti squash with a fork to loosen the strands, then divide the chicken and bean mixture into the squash boats.
Top the boats with the remaining white cheese and broil in the oven until the cheese is melted and golden brown.
Garnish with fresh cilantro and sliced avocado before serving.
5
g8
g4
g
Italian
Mexican