Mexican Spaghetti Squash Bowls Am I the only who gets excited about that last part? Actually that reminds […] Remove squash from oven, allow to cool, and begin to scoop out inside of one half with a fork. In the other half of the squash, begin to layer spaghetti squash, chorizo, and cheese then pop in the oven for a few min until cheese is melted.

Ingredients of Mexican Spaghetti Squash Bowls

  1. Prepare 1 of spaghetti squash.
  2. You need 2 of cooked chicken breasts diced.
  3. It's 1 of fresh corn on the cob.
  4. Prepare 1/4 cup of chopped roasted red peppers (jarred).
  5. You need 4 of chopped green onions.
  6. It's 1/2 can of ROTEL (diced tomatoes and green chiles).
  7. You need 8 of -10 jalapeño slices chopped (jarred).
  8. You need 1/2 can of rinsed and drained black beans.
  9. Prepare 1 of Chipotle pepper chopped (canned).
  10. You need 3 tbsp of chopped fresh cilantro.
  11. Prepare 1/4 tsp of smoked papkrika.
  12. You need 1/4 tsp of ground cumin.
  13. It's 1/4 tsp of garlic powder.
  14. Prepare 1/2 tsp of kosher salt.
  15. Prepare 1/4 tsp of black pepper.
  16. You need 3/4 cup of shredded cheese (I used a mexican blend).

Mexican Spaghetti Squash Bowls instructions

  1. Preheat oven to 375° F..
  2. Cut squash in half lengthwise..
  3. With a spoon scrape out seeds and dark yellow strings that the seeds are attached to..
  4. Place squash face down on a foil lined rimmed baking sheet. (I always use a rimmed sheet so there is no chance of them sliding off sheet when taking in and out of oven) Bake for 40-45 min..
  5. While you squash is roasting remove kernels from corn cob. Place them in a bowl and add the rest of the ingredients except cheese..
  6. When your squash is ready remove from oven. (You can test them to see if they are ready by scraping the insides with a fork, if the "strings" come off easily, they are ready.).
  7. Let cool slightly so you can easily handle the squash..
  8. Remove inside "strings" leaving a about a 1/4 inch layer on shells..
  9. Add squash "strings" to the bowl with other ingredients and mix. (Taste to see if you need more salt).
  10. Place your mixture into squash shell. Sprinkle with cheese..
  11. Return to oven and cook for about 10-15 min or until the cheese is melted and bubbly..

Spaghetti squash stuffed with ground turkey taco filling, pico de gallo and chopped avocado is a fun alternative on family taco night. This recipe is sure to please the kids (omit the spices if your children are sensitive to spices) and perfect for a family dinner. Set yourself up for a week of super-satisfying lunches with these south of the border-style meal-prep bowls. We took one of our favorite recipes, Mexican Stuffed Acorn Squash (see Associated Recipes) and repurposed the filling into a tasty topping for low-carb spaghetti squash. The Mexican-inspired seasoning blend adds a lot of flavor easily, and a sprinkle of fresh cilantro and queso fresco.

Get Latest Recipe : HOME