1-2 small spaghetti squash

½ Cup onion diced

1 T coconut oil

Boiled Chicken, Shredded

1 cloves garlic- chopped

1 Cup fresh corn (one ear)

1 red bell pepper - diced

1 Cup cooked black beans

1 T chili powder

1 T cumin

1 T coriander

1-2 tsp fresh chopped jalapeño

1 tsp kosher salt

8 oz can tomato sauce

¼ Cup chopped cilantro, plus more for garnish

¼ Cup shredded cheddar or Mexican cheese -per serving ( optional)

Other optional toppings: chopped avocado, sriracha, greek yogurt


While roasting the spaghetti squash, make the enchilada filling.Sauté fresh corn, onion, garlic and bell peppers in coconut oil in Cast Iron Skillet, after veggies are cooked add Beans, Tomato Sauce, Cilantro, Dry Seasonings and Shredded Boiled Chicken, allow to simmer for 5-7 minutes. When Squash is cooked, slice in half, remove seeds, and then gently fluff up “noodles” and slowly stir in desired amount of veggie mixture, and shredded chicken on top with cheese and place back in oven on Broil till cheese melts. Serve with your favorite toppings!

Presented by: Naked Foods

Date: 10/19/17