Tasty Tuesday

Another easy meal option hot off the presses.  Squash goes in oven, chicken gets cooked and shredded.  All the things are mixed and put back in the oven for ten minutes.  Easy peasy and oh so delicious!

Ingredients

• 1 spaghetti squash
• 1 1/2 cups cooked shredded chicken breast ( I just sautéed the chicken with some olive oil in a fry pan while the squash was cooking, then hand shredded when it cooled)
• 1/2 cup green enchilada sauce
• 1 green onion, thinly sliced
• 4 ounce can diced green chiles
• 1/2 cup frozen corn, defrosted
• 1 Tablespoon chopped cilantro (optional, but totally necessary)
• 1/4 cup plain non-fat Greek yogurt
• 1/2 cup shredded sharp cheddar or Monterrey Jack cheese 

Instructions

Spaghetti Squash

1. Preheat oven to 400 degrees and line baking sheet with foil.
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, spray the inside with cooking spray and sprinkle with salt and pepper.
3. Place the squash cut side down on the baking sheet and roast until tender , about 30 -40 minutes. ( I do 40 so it's easier to fork apart after it comes out of the oven.)
4. Let the squash cool for 10 minutes before scooping out( forking out, same thing) the strands with a fork and placing them in a bowl.
5. Keep the squash skins, placing them cut side up on the foil lined baking sheet.
6. Use your hands to wring excess water from the squash strands, then return to bowl.  

Green Chile Chicken Enchilada Filling

1. Preheat oven to broil.
2. In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, shredded chicken, and cilantro. (It looks unappealing in this stage, but power through, it's worth it.)
3. Once the mixture is warmed through, remove from heat and stir in Greek yogurt.
4. Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
5. Scoop the filling back into the spaghetti squash shells and top with shredded cheese. 
6. Place the shells back on the baking sheet and broil in oven until cheese is melted, then serve. Make sure to keep an eye on the melting cheese. It doesn't take long for it to burn.