• 1/2 pound diced chicken thighs (or breast or grass-fed ground beef. Can
  • sub black beans for vegetarian option)
  • 1 Small spaghetti squash
  • 3/4 cup red enchilada sauce
  • 1 red pepper diced into small pieces
  • 1/2 cup cheese - shredded (it’s better to buy a brick and shred yourself (Be careful, unhealthy additives are often in shredded cheese)


Preheat oven at 400
Spaghetti Squash prep: Cut spaghetti squash in half lengthwise and clean out seeds. Place on baking sheet cut side down. Put in preheated 400° oven for about 30 minutes or until softened. Scoop out “spaghetti” with large spoon into a large bowl and then separate into “noodles” with a fork. Cover the bottom of a pan with water or olive oil. Place chicken in pan and cook over med/high heat for about 15 min. (don’t overcook chicken it will continue to cook when baking) Add peppers and cook for 5 min. Pour Enchilada sauce into spaghetti squash and stir well. Add chicken and
peppers into squash and stir. Scoop mixture into squash “shells” (if they were broken you can place the mixture into a baking dish) Sprinkle cheese on top and place in preheated 375 ° oven for 10-15 minutes until cheese is melted

Makes around 4 servings

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