southwest spaghetti squash
my own recipe
1 large chicken breast
1 can spicy blank beans, drained
1 can sweet corn, drained
1 small jalapeno, diced
1 green bell pepper, diced
1 yellow onion, diced
3 tbsp olive oil
1/2 packet of taco seasoning
1 tbsp cumin
1 tsp garlic powder
2 tsp chili powder
handle for fresh cilantro, roughly chopped
1/2 cup monterey jack cheese
salt & pepper
preheat oven to 400 degrees. rub the whole spaghetti squash with 1 tbsp olive oil and bake on a baking sheet for 1 hour and 15 minutes.
meanwhile, heat the rest of the olive oil in a skillet to medium to high heat. season the chicken breast with garlic powder, chili powder, salt and pepper and place in the skillet, cooking on each side for about 4-5 minutes until chicken is cooked through. remove from skillet and shred using two forks.
in the same skillet, add onion, green pepper, and jalapeño and cook until translucent. add the corn and black beans to the skillet to warm up. add shredded chicken back into the skillet and incorporate.
remove spaghetti squash from the oven and cut in half. scoop out the seeds and discard. run a fork from top to bottom of the squash to create the “spaghetti” strings and add to the skillet. also add taco seasoning, cumin, most of chopped cilantro, pepper and PLENTY of salt. keep tasting and add more salt as needed.
using the squash halves as bowls, scoop the mixture into into each half and top with the monterey jack cheese. broil on 400 degree for 3-4 minutes until cheese is brown. serve with fresh cilantro on top (and if you love sour cream like my husband, some of that too :))!