Ingredients

The following ingredients have 4 Servings
  • 2 small spaghetti squash (cut in half and seeded)
  • 4 cups cooked chicken (shredded)
  • 2 bell peppers (diced)
  • 1 red onion (diced)
  • 1 garlic clove (minced)
  • Homemade fresh salsa
  • Green onions (sliced)
  • Olive oil
  • Cooking fat (either more olive oil or another Paleo cooking fat)
  • Sea salt and freshly ground black pepper
  • 8 oz. tomato sauce
  • 1 cup water
  • ¼ cup chili powder
  • ¼ tsp. ground cumin
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat oven to 400 F.
  • Brush the inner flesh of the spaghetti squash with olive oil and season to taste with salt and pepper.
  • Place in the oven and roast, skin side up, for 30 to 40 minutes.
  • Next, make the sauce. In a saucepan placed over medium heat, stir together the tomato sauce, water, chili powder, cumin, garlic powder, onion powder, and salt and pepper to taste.
  • Cook, occasionally stirring, for approximately 10 minutes.
  • During the last few minutes of cooking the sauce, melt some cooking fat in a skillet over medium-high heat.
  • Cook the garlic and onion for 2 to 3 minutes.
  • Add the bell pepper and cook for another 2 minutes.
  • Combine the chicken, enchilada sauce, peppers, and onions. Mix everything together, and cook until everything is warmed through.
  • Divide the mixture equally between the spaghetti squash. Place the stuffed squash in the oven and broil for 3 to 5 minutes.
  • Served topped with fresh salsa and green onions.