Spaghetti Squash Enchilada Boats

Name: Spaghetti Squash Enchilada Boats
Yield: 4
Ingredients: 2 medium spaghetti squash, about 2- 2 1/2 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 1/2 cups shredded leftover roast chicken; 1 can (4 oz) Old El Paso™ Pickled JalapeÃ±o Slices, diced; 1/2 cup red bell pepper, finely diced; 1/2 cup frozen corn, thawed; 1/2 cup black beans, rinsed and drained; 3/4 cup shredded cheddar mixed w/Monterey Jack or favorite melting cheese

Spaghetti Squash Enchilada Boats was pinched from <a href="http://www.oldelpaso.com/recipes/spaghetti-squash-enchilada-boats/4409d213-eaba-4f35-91aa-fafc6ab74d5e" target="_blank">www.oldelpaso.com.</a>

"Have you been wanting to try spaghetti squash? Now you can, with a Mexican twist. It is a perfect new recipe to spice up dinner!..."

INGREDIENTS

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2 medium spaghetti squash, about 2- 2 1/2 lbs each

•

1 tbsp veg oil, plus a little extra to rub on the squash

•

1 cup diced onion

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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 1/2 cups shredded leftover roast chicken

•

1 can (4 oz) Old El Paso™ Pickled JalapeÃ±o Slices, diced

•

1/2 cup red bell pepper, finely diced

•

1/2 cup frozen corn, thawed

•

1/2 cup black beans, rinsed and drained

•

3/4 cup shredded cheddar mixed w/Monterey Jack or favorite melting cheese

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