Recipe: Tex-Mex Style Spaghetti Squash
Squash need not be a side-dish, and this recipe shows how versatile this veggie can be. It's also a delicious suppertime meal, one likely to open eyes around your dinner table.
Tex-Mex Style Spaghetti Squash
- 2 medium-sized spaghetti squash
- 3 chicken breasts, cooked and diced or pulled apart
- 1 15-ounce can black beans or red pinto beans (optional)
- Veggies such as onions, leeks, garlic, bell peppers, jalapeño peppers or others, sautéed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 small can no-sugar-added tomato sauce
- Chopped fresh cilantro
- Cheese or cheese substitute
- Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon.
- Lay skin side down on a rimmed baking sheet, lined with unbleached parchment paper, and sprinkle with salt and pepper. Bake for 45 mins or until tender to touch with fork.
- While squash bakes, preheat skillet on medium heat and spray with cooking spray. Add onion vegetables for sauté and cook until golden brown, stirring occasionally.
- Add garlic just before the veggies brown, and then add beans and sauté for a few minutes.
- Last, add cooked diced chicken, spices, tomato sauce and stir. Remove from heat.
- Scoop into squash halves and optionally add ½-cup cheese or cheese substitute to each.
- Bake again for 10 minutes. Top with cilantro.
Serving ideas could include topping with fresh salsa, avocado slices or dollops of plain Greek yogurt or coconut yogurt.
Source: Avera Medical Group Integrative Medicine Health Coach Kandace Brands.