Tex -Mex Spaghetti Squash!! This Tex-Mex Baked Spaghetti Squash from The Honour System is stuffed with protein-packed beans and chili-lime chicken. Toss in some spice via salsa, fresh cilantro, and top it all off with a unique cheese blend and you've got a delicious dinner. Try this Tex Mex Spaghetti Squash recipe, or contribute your own.

Ingredients of Tex -Mex Spaghetti Squash!!

  1. It's 1 of medium spaghetti squash.
  2. Prepare 1 lbs of extra lean ground beef.
  3. You need 1 tbs of paprika.
  4. You need 1/2 tbs of chili powder.
  5. Prepare 1/2 tsp of cumin.
  6. You need to taste of Salt and pepper.
  7. Prepare 1/4 cup of water.
  8. Prepare 1/2 cup of corn.
  9. Prepare of Shredded cheese.
  10. You need of Sour cream.
  11. You need of Salsa.
  12. Prepare of Green onions.
  13. Prepare of Avocado.

Tex -Mex Spaghetti Squash!! step by step

  1. Preheat oven to 400°F. Cut spaghetti squash in half, remove seeds.
  2. Brush with squash with tad bit of olive oil. Roast in oven for 45min- 1 hr cut side up (This makes the spaghetti squash less watery when you "shred it").
  3. Meanwhile in pan brown ground beef, add seasoning and the water and let cook until most of water is evaporated. Add your corn..
  4. Shred the spaghetti squash into the pan of ground beef and toss to combine.
  5. Fill the spaghetti squash cavities with the mixture and top with cheese, Sour cream etc..

I love how its so different from the usual spaghetti squash with red sauce. Thanks for suggesting a tex mex way to prepare spaghetti squash! Mexican cheese, veggies and tender squash strands form a flavorful filling for a halved squash shell. By baking the spaghetti squash, it caramelizes a little, the excess water evaporates and you are left with delicious, satisfying, low-calorie vegetable noodles that can be used in many different ways. I love squash almost any old way and your casseroles sure sound good and squashy!

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