Tex Mex Baked Spaghetti Squash
Prep Time
15 minutes
Cooking Time
35 minutes
Yields
4 servings
Ingredients
1 (3-ounce) cooked Chicken Breast, cut into chunks or substitute sautéed tofu or eliminate for Vegan
1 medium Spaghetti Squash (about 4 cups cooked)
1 tablespoon olive, coconut or macadamia Oil
1 cup Kidney Beans or Pinto Beans, drained and rinsed
1 cup fresh Salsa
3 tablespoons fresh Cilantro, chopped
1/3 cup Shredded Cheddar Cheese or vegan cheese
Sea Salt & Pepper
1/2 teaspoon Chili Flakes, optional
Directions
Preheat your oven to 425°F and line your baking sheet with parchment or tin foil. This makes for such easier cleanup!
Cut the squash in half, rub inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.
Meanwhile, toss the chili flakes with the cheeses and stir the fresh cilantro into the salsa.
When the squash is ready, remove it from oven and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it!
Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. I like to do this with each half of the spaghetti squash separately. It's easier to mix the ingredients. So, just divide the ingredients that you add, in half. Top with the shredded cheese.
Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.
Enjoy!
Credit
Article printed from Hello Healthy: https://blog.myfitnesspal.com
https://blog.myfitnesspal.com/tex-mex-baked-spaghetti-squash/