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Recipe: Mexican-Style Spaghetti Squash with Ground Chicken

Serves: 2-4

Prep Time: 15 minutes

Cook Time: 40-60 minutes

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 1 lb ground chicken
• 1 diced medium onion
• 1 chopped bell pepper (red or green)
• 1 can black or tri-color beans or pinto beans (organic and low sodium)
• 1 can enchilada sauce or jar of salsa
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tbsp cumin
• Salt and pepper to taste
• ½ cup shredded cheese (optional – cheddar, Monterey Jack, or cotija)
• Fresh cilantro, sour cream, black olives and lime wedges to garnish
  

Instructions

Roast the Squash

Just splash some olive oil on those squash halves, throw on some seasoning, and pop them in the air fryer or oven at 400 degrees. Roast them until they’re nice and tender. Then, grab a fork and fluff them up into those spaghetti-like strands!

Cook the Chicken Mixture
In a large skillet over medium heat, cook the onions and bell pepper And spices; cook until softened. Add the chicken and cook till browned. Stir in beans and sauce. Simmer for about 10 minutes to let flavors blend.

Assemble
Add the squash strands into the skillet and toss, and then spoon the chicken mixture directly into the squash shells for a rustic presentation.

Finish & Serve
Top with cheese if desired, then bake  for a few minutes to melt. Garnish with cilantro, sour cream, black olives and a squeeze of lime.