1 spaghetti squash
2 tablespoons extra virgin olive oil
salt & pepper
2 boneless skinless chicken breasts, or a rotisserie chicken if you want to skip cooking the chicken.
1 pouch frontega brand green chili enchilada sauce
I block of pepper jack cheese, grated
1/2 cup sour cream
1 bunch of cilantro
place your chicken breasts into the slow cooker. pour the enchilada sauce over the chicken. allow this to cook on high for four hours. using two forks. shred the chicken & stir it to cover with remaining sauce. then set chicken aside.
slice your spaghetti squash in half. remove the seeds. cover the insides with olive oil. salt & pepper.
place them inside facing down on a pan. roast them at 400 degrees for about 45 minutes. they should be fork tender. take them out. allow them cool for a bit. then use a fork to shred the insides. giving you “spaghetti noodles.”
combine the “spaghetti noodles” and the chicken. mixing to evenly incorporate. then fill the squash boats with this mixture.
top the boats with the cheese. a lot of cheese. load those puppies up.
place these back into the 400 degree oven for about 10 minutes. take out when the cheese is melted & golden brown.
while these are cooking. squeeze the juice of your lime into the sour cream. whisk it up & thin it down, to a sauce consistency. chop your cilantro.
when the squash boats come out of the over. drizzle your lime sour cream on top. garnish with cilantro.