LEAN Et
CHICKEN ENCHILADA SPAGHETTI SQUASH BOATS YIELD: SERVES 4 PER SERVINO: 1LEANER 13 GREEN I1 HEALTHY FAT 13 CONOIMC‘iS TOTAL TIME: 60 MINUTES
INGREDIENTS:
DIRECTIONS:
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1,
medium spaghetti squash o 14 tsp salt • cup diced canned tomatoes o 14 cup chicken both O " Tbsp olive oil o ' smailialaPeno. stem and seeds removed O clove garlic O Tbsp chili powder ID Y2 tsp cumin ID htsp oregano 13 14 tsp onion powder O db. cooked chicken breast. shredded O cup shredded. reduced•fat cheddar cheese O 14 cup cilantro. chopped
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Preheat oven to 400 °F. Prepare the spaghetti squash; cut In half, and remove seeds and pulp strands. Place each spaghetti squash half face down on a foil-lined baking sheet, and bake for go to 43 minutes, until middle Is tender and pulls apart easily. When squash Is fully cooked, flip in the baking dish so that it is now skin-side down. Lightly scrape flesh with a fork to create spaghetti-like strands. Place spaghetti squash shells back on the baking sheet, and set aside. Change oven setting to broil. Meanwhile, In a blender or food processor, combine tomatoes, chicken broth, olive oil, alapeno, garlic, chili powder. cumin, oregano, onion powder. and salt. Blend until smooth. In a medium-sized skillet, simmer sauce, stirring constantly, until reduced, about 5 to 7 minutes. Add shredded chicken, and stir until evenly coated in sauce; remove from heat. Evenly divide chicken mixture between the squash halves. Top each with a half cup of cheddar cheese. Broil for 3 to 5 minutes, until cheese is melted. Garnish with cilantro. Serve Immediately.