Low Carb Enchilada Stuffed Spaghetti Squash

Ingredients:

1 Spaghetti Squash

2 oz. fat free cream cheese

6 oz. chicken

1/2 cup green chile enchilada sauce

1/2 cup diced bell peppers

1/2 cup diced onion (optional)

2 oz. shredded cheese

Directions:

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise.  Scoop out seeds then season with salt and pepper.  Place both halves face down on greased baking pan and bake for 45 minutes.  

Meanwhile, cook bell peppers and onion in skillet.  Cook chicken (I boiled my chicken). 

Remove squash from the oven and scoop out spaghetti squash strands into medium sized bowl.  Mix with cream cheese, chicken, half of the enchilada sauce, and the bell pepper/onion.

Spoon mixture back into spaghetti squash "bowls." Top each bowl with remaining enchilada sauce and shredded cheese.  Return to oven for 5 more minutes or until cheese is melted.  Serve and enjoy :)