Chicken Enchilada Stuffed Spaghetti Squash

Preheat oven to 375 degrees. Cut spaghetti squash in half, scoop out the seeds, and place squash onto baking sheet open face down. Bake for 40 minutes.

After squash is done cooking, scoop out flesh into a large bowl, reserving squash shells.

Raise oven temperature to 400 degrees.

In a large skillet, melt 1 tbsp of grass-fed butter over medium-high heat. Add diced bell pepper, onions, and jalapeño (if using) and saute until soft. Stir in chili powder, cumin, garlic powder and salt. Add black beans and tomato sauce to the mixture and cook for a few more minutes until well combined.

Add skillet combination, shredded chicken, and 1/4 cup of cheddar cheese to bowl with spaghetti squash and mix well with a fork.

Spray a baking dish and put shells face up in sheet. Spoon mixture evenly into each shell and sprinkle with remaining 1/4 cup of cheddar cheese.

Bake shells for 30-35 minutes.

Cut each squash half in half and serve with desired garnishes such as chopped cilantro, an avocado sliver, a dollop of plain Greek yogurt, or a jalapeño slice.