Chicken Enchilada Spaghetti Squash Boats Recipe

Ingredients For Chicken Enchilada Spaghetti Squash Boats Recipe

• 2 pound Spaghetti squash, halved lengthwise and seeds removed
• Olive oil, for brushing
• Salt and pepper
• 16 ounce Cooked and shredded chicken breasts
• 1 cup Red enchilada sauce, divided
• 1 Zucchini, finely diced
• 1 teaspoon Ground cumin
• 0.5 teaspoon 1 teaspoon chili powder
• 0.5 teaspoon Dried oregano
• As required Salt and pepper, to taste
• 1 cup Shredded monterey jack cheese
• Chopped fresh cilantro, for garnish