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Chicken Enchilada Stuffed Spaghetti Squash

Amy Chidester
  • 85 minutes
  • Serves 4

INGREDIENTS

4 cups

Cooked spaghetti squash

8 ozs

Cooked and shredded chicken breast

8 ozs

Green chilies, canned, chopped

4

Life laughing cow cheese wedges

1/2 cup

Black beans, drained

1 cup

Enchilada sauce, red or green

1/2 cup

Low-fat, shredded mozzarella cheese

120 gs

Avocado

Green onions for garnish