milk.org | Spicy Chicken Enchilada Spaghetti Squash

Ingredients

• 1 spaghetti squash, about 4 lb/2 kg
• 5 tbsp (90 mL) butter, divided
• 1/2 tsp (2 mL) each salt and pepper, divided
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 tsp (10 mL) dried oregano
• 1 lb (454 g) boneless skinless chicken breasts, chopped
• 3 cups (750 mL) tomato sauce
• 1 can (190 mL) pickled jalapeño nacho slices, drained
• 1 1/2 cups (375 mL) shredded monterey jack or colby cheese
• Guacamole and sour cream (optional)