Rather of scraping the delights from the covering and tossing it away, we’re giving the whole squash the loan it deserves. This Tex-Mex Baked Spaghetti Squash from The Honor System is full of protein-packed beans and chili-lime chicken. Add in some spice via salsa, fresh cilantro, and top everything served by a distinctive cheese blend and you have a scrumptious dinner.
Tex-Mex Baked Spaghetti Squash
- 1 (3-ounce) cooked Chicken White Meat, reduce chunks
- 1 medium Spaghetti Squash (about 4 cups cooked)
- 1 tablespoon Essential Olive Oil
- 1 cup Kidney Beans, drained and rinsed
- 1 cup fresh Salsa
- 3 tablespoons fresh Coriander, chopped
- 1/2 cup Shredded Cheddar Cheese
- Ocean Salt & Pepper
- 1 tablespoon Chili Flakes, optional
Preheat your oven to 425°F and line your baking sheet with parchment.
Cut the squash in two, rub with inside with essential olive oil and sprinkle ocean salt & pepper. Place face lower around the baking sheet & bake for around 25-half an hour. The perimeters inside ought to be a little browned and shreds should form easily having a fork.
Meanwhile, chuck the ball chili flakes using the cheeses and stir the new coriander in to the salsa.
Once the squash is prepared, remove it and allow it to are a symbol of a few minutes. Turn the oven towards the broiler setting. Fully shred the squash, departing the covering intact. You’ll be stuffing it!
Transfer the spaghetti squash to some mixing bowl. Stir within the salsa, adopted through the beans and chicken. Split the mix in two and stuff each squash covering. Top using the shredded cheese.
Put them back on a single baking sheet & broil until bubbly and browned. About 3-4 minutes.
Serves: 2 Meal: 1/2 spaghetti squash
Per serving: Calories: 472 Total Fat: 19g Saturated Fats: 8g Monounsaturated Fat: 8g Cholesterol: 35mg Sodium: 657mg Total Carb: 44g Soluble Fiber: 10g Sugars: 10g Protein: 28g
Diet Bonus: Potassium: 707mg Vit A: 15% Ascorbic Acid: 21% Calcium: 35% Iron: 16%