Ingredients

The following ingredients have 6 Servings
  • 1 medium spaghetti squash, (cleaned and baked)
  • 3 cups shredded, cooked chicken
  • ¼ cup olive oil
  • 2 tbsp. arrowroot powder ((optional, but helps thicken the sauce))
  • ¼ cup chili powder
  • 1 (6 oz.) can tomato paste ((no sugar added - 1 can))
  • 2 cups water
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ cup jack cheese (shredded)
  • ½ cup cheddar cheese (shredded)

Instruction

  • Pre-bake your spaghetti squash and set aside.
  • Shred the chicken as well as the cheeses and set aside.
  • Prepare the enchilada sauce in a medium to large mixing bowl by whisking together the oil, arrowroot powder (if using), chili powder, tomato paste, water, cumin, garlic powder and onion powder. Set aside.
  • When all is prepared, put half off the chicken in each half of the spaghetti squash.
  • Ladle on plenty of enchilada sauce, as much as you like. (you might have a little left over. It makes a lot, but it freezes well!)
  • Cover each half of the squash with half the cheese and place the squash halves on a parchment-lined baking sheet.
  • Bake at 375 F. for 20 minutes, or until the cheese is fully melted.
  • Using two forks, scrap the spaghetti squash up inside the skins, mixing everything together as you go. Feel free to add a little more sauce if it seems too dry.
  • Serve with a salad or other veggie on the side. (I made roasted asparagus, but most veggies will work here.)