Chicken Enchilada Stuffed Spaghetti Squash

1 small spaghetti squash, about 4 cups cooked
4 oz. chicken breast, cooked and shredded
4 oz. canned green chiles, chopped
2 -3 oz. cream cheese (low fat)
1/4 cup black beans 
1/2 cup enchilada sauce, red or green
1/4 cup shredded mozzarella cheese
green onions to garnish

Heat oven to 425 degrees. Cut spaghetti squash in half lengthwise. Place the spaghetti squash face down on a baking sheet lined with parchment paper. Bake for 45 minutes or until tender.

Combine shredded chicken, green chiles, cream cheese and black beans.When squash is finished cooking, use fork to loosen squash from the  "skin"...giving it the spaghetti appearance. Place half of the chicken mixture in each one. Top with 1/2 of the enchilada sauce and half of the shredded cheese.

Turn oven to 350 degrees. Return stuffed spaghetti squash back to oven and bake another 10 minutes until cheese is melted and chicken mixture is heated through. Top with green onions, salt and pepper to taste.
Clean and simple.