CHICKEN ENCHILADA SPAGHETTI SQUASH BOATS

Ingredients (12)

• 2-½ pound spaghetti squash,
• Olive oil,
• Salt and pepper
• 16 ounces cooked and shredded chicken breasts
• 1-¼ cup red enchilada sauce,
• 1 zucchini,
• 1 teaspoon ground cumin
• ½ teaspoon to 1 teaspoon chili powder
• ½ teaspoon dried oregano
• Salt and pepper,
• 1 cup shredded monterey jack cheese
• Chopped fresh cilantro,