Green Chile Chicken Enchilada Spaghetti Squash Bake

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Green Chile Chicken Enchilada Spaghetti Squash Bake

Yields: 1 serving

INGREDIENTS

  • 400g baked spaghetti squash
  • 150g grilled chicken, cut into strips
  • 128g mild green chile enchilada sauce
  • 43g sliced black olives
  • 84g pico de gallo
  • 34g (1/2) small ripe avocado, sliced
  • 42g shredded fat free cheddar cheese

DIRECTIONS

  1. Preheat oven to 400F.
  2. Poke holes all over the squash with a fork or knife and microwave on a microwave safe dish for 6-12 minutes, depending on the size of squash, until soft; allow to cool before cutting open and removing seeds. Scrape with a fork to yield “spaghetti noodles” and set aside.
  3. In a small casserole dish, start adding layers as follows: spaghetti squash, enchilada sauce, chicken, pico de gallo, olives, avocado, and cheese.
  4. Bake for 14 to 16 minutes until cheese is thoroughly melted; allow to cool before enjoying!
Nutrition Information:

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