1 spaghetti squash
2 chicken breasts
Tsp olive oil
1/4 c chopped green onions, plus extra for garnish
1 jalapeño seeded and finely chopped
1 can black beans, rinsed and drained
1/2 cup corn kernels
1 tsp taco seasoning
1/2 tsp chili powder
1 tsp cumin
1/4 tsp garlic powder
1 cup red enchilada sauce
1/2 cup or more shredded cheese (cheddar or jack)
cilantro, chopped tomato, and green onion for topping
Sour cream ( optional)
Preheat oven to 400
Stab the squash and place whole in microwave for 3 minutes, until soft enough to cut through easily.
Cut in half and scoop out seeds. Place in dish, face down, with about an inch of water and cook till soft enough to pierce skin with a fork, another 7 minutes or more. Let cool
Chop chicken into bite size chunks and saute in a large oven safe pan (like cast iron) with oil, salt, pepper, and taco seasoning. When chicken is nearly done, add jalapeños and cook for two more minutes. Add onion, beans, corn, chili powder, cumin, and garlic powder and stir. Scoop squash flesh into pan along with enchilada sauce and stir gently to combine. Top with cheese. Pop into oven for 15 minutes till cheese is melted and casserole is bubbly. Serve topped with tomato, green onion and cilantro. About 400 calories. More if you also top with sour cream.
