Stuffed Spaghetti Squash

Cooked chicken, chopped or shredded
2 medium spaghette squash
8 oz canned chopped green chilies
4 lite Laughing Cow cheese wedges
1/2 cup black beans, drained
1 cup enchilada sauce
shredded mozzarelia cheese, or really any cheese that will melt
avacado
green onions

Heat oven to 425 .  cut each squash in half lengthwise and scrape out the seeds.  Sprinkle the inside with olive oil, salt and pepper.  Put on a cookie sheet, cut side down,  and roast for 45 minutes or until tender.  Let cool.

Combine the chicken, green chilis, cheese wedges and black beans in a bowl

Rake the cooked spaghette squash into a large bowl with a fork.  Place 1 cup of the spaghetti squash back into the shell and add 1/4 of the chicken mixture to each one.  Top each one with enchilada sauce and shredded cheese.  Bake at 350 for 10 minutes or until heated through.  Top with avacado slices and green onions.