Preparation Steps
- If you don't have have your chicken already prepared or have leftovers, cook the chicken breasts and shred or dice.
- Meanwhile, cook the spaghetti squash.
Two methods to cook the squash: #1- Microwave by placing squash in a baking dish, cut size down and fill the dish with an inch of water.
Microwave on high for about 8-12 minutes (rotating a few times) or until the outside is soft enough to be pierced with a fork.
#2- Brush inner flesh with oil, season with salt and pepper and roast in a 400 F oven, cut side up in a baking dish until tender, about 30-40 min.
- Mix together the chicken, enchilada sauce, beans, corn, olives, cilantro and cheese (save some of the cheese for topping).
- Scrape the sides of the spaghetti squash so the "noodles" are tossed and more loose.
- Divide the enchilada mixture between the squash boats and top with the extra cheese you saved.
- Broil in the oven until the cheese is melted and golden brown, about 2-3 minutes.
Garnish with cilantro and top with avocado slices (if using).