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Spaghetti Squash Enchilada Boats
Ingredients
  • 2 medium spaghetti squash, about 2 to 2 ½ lbs each
  • 1 tbsp veg oil, plus a little extra to rub on the squash
  • 1 cup diced onion
  • 2 large garlic cloves, minced
  • 1 tbsp Old El Paso™ taco seasoning mix
  • 2 tbsp tomato paste
  • 1 can (14 oz) Old El Paso™ enchilada sauce red
  • 1 ½ cups shredded leftover roast chicken
  • 1 can (4 oz) Old El Paso™ Pickled Jalapeño Slices, diced
  • ½ cup red bell pepper, finely diced
  • ½ cup frozen corn, thawed
  • ½ cup black beans, rinsed and drained
  • ¾ cup shredded cheddar mixed w/Monterey Jack or favorite melting cheese
Steps
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