chicken-enchilada-stuffed-spaghetti-squash-top-healthy-weight-loss-lunch-idea

Chicken Enchilada Stuffed Spaghetti Squash – Top Healthy Weight Loss Lunch Idea

  1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.

FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH:

  1. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
  2. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Enchilada Sauce:

  1. Heat the oil in a pan over medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and cumin and saute until fragrant, about a minute.
  4. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
  5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

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