2 Halves of Spaghetti Squash

2 Cooked and Shredded Chicken Breasts

1 C. Green Enchilada Sauce

¼ C. Chopped Onion

1 Can Diced Green Chiles

1 Can Diced Jalapenos

½ C. Cottage Cheese

½ C. Sour Cream

1 C. Shredded Monterey Jack Cheese

Easy Directions:

  1. On a baking sheet, place both squash halves. Lightly drizzle olive oil and sprinkle salt and pepper to taste. Bake at 400 for 40 minutes.
  2. In a large mixing bowl, combine chicken, enchilada sauce, onion, green chiles, jalapenos, cottage cheese, and sour cream.
  3. After baking, scoop the inside of the squash out with a fork and place into the mixing bowl. Fold squash until well blended in the mixture.
  4. Keep the squash shells on the baking sheet.
  5. Fill each empty squash half with the mixture and top cheese.
  6. Bake at 350 for 10-20 minutes until cheese is melted.



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