Mexican Spaghetti Squash Bowls Recipe

Name: Mexican Spaghetti Squash Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash; 2 cooked chicken breasts diced; 1 fresh corn on the cob; 1/4 cup chopped roasted red peppers (jarred); 4 chopped green onions; 1/2 can ROTEL (diced tomatoes and green chiles); 8 -10 jalapeno slices chopped (jarred); 1/2 can rinsed and drained black beans; 1 Chipotle pepper chopped (canned); 3 tbsp chopped fresh cilantro; 1/4 tsp smoked papkrika; 1/4 tsp ground cumin; 1/4 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 3/4 cup shredded cheese (I used a mexican blend)

Servings: persons

1 spaghetti squash
2 cooked chicken breasts diced
1 fresh corn on the cob
1/4 cup chopped roasted red peppers (jarred)
4 chopped green onions
1/2 can ROTEL (diced tomatoes and green chiles)
8 -10 jalapeno slices chopped (jarred)
1/2 can rinsed and drained black beans
1 Chipotle pepper chopped (canned)
3 tbsp chopped fresh cilantro
1/4 tsp smoked papkrika
1/4 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
3/4 cup shredded cheese (I used a mexican blend)

1
["Preheat oven to 375 F.", "Cut squash in half lengthwise.", "With a spoon scrape out seeds and dark yellow strings that the seeds are attached to.", "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.", "While you squash is roasting remove kernels from corn cob.", "Place them in a bowl and add the rest of the ingredients except cheese.", "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.)", "Let cool slightly so you can easily handle the squash.", "Remove inside ""strings"" leaving a about a 1/4 inch layer on shells.", "Add squash ""strings"" to the bowl with other ingredients and mix.", "(Taste to see if you need more salt)", "Place your mixture into squash shell.", "Sprinkle with cheese.", "Return to oven and cook for about 10-15 min or until the cheese is melted and bubbly."]

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 spaghetti squash, 2 cooked chicken breasts diced, 1 fresh corn on the cob, 1/4 cup chopped roasted red peppers (jarred), and more.

Yes, Mexican Spaghetti Squash Bowls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Spaghetti Squash Bowls

How did you like this recipe?

Frequently Asked Questions