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Published on April 28, 2020

baked spaghetti squash in shell

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

Ingredients

  • 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

Directions

  1. Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon.
  2. 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.
  3. 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.
  4. Add garlic just before the veggies brown, and then add beans and sauté for a few minutes.
  5. Last, add cooked diced chicken, spices, tomato sauce and stir. Remove from heat.
  6. Scoop into squash halves and optionally add ½-cup cheese or cheese substitute to each.
  7. 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.

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