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stuffed spaghetti squash fresh out of the oven
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Stuffed Spaghetti Squash

This cheesy Stuffed Spaghetti Squash recipe has a Tex Mex spin featuring chili lime chicken, salsa, beans, and cilantro. It’s like a healthy southwest taco in a spaghetti squash boat!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 2 servings
Calories 720kcal

Ingredients

SIDES

  • sour cream
  • fresh avocado
  • chopped cilantro
  • hot sauce

Instructions

  • Preheat your oven to 425 and line a baking sheet with parchment paper.
  • Prepare your squash - first cut the hard stem off so you don't have to cut through it. Next, cut the squash in half lengthwise. Using a spoon, scrape out the seeds and discard. Rub the insides with olive oil and sprinkle with sea salt & pepper. Place face down on the baking sheet and pierce each one with a fork a few times. Bake for about 25-30 minutes. It should feel a bit soft, the edges should be browned and shreds should form easily with a fork.
  • Meanwhile, stir the fresh cilantro into the salsa.
  • When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting.
  • Fully shred the squash, leaving the shell intact. You will be stuffing it! Transfer the spaghetti squash to a mixing bowl.
  • Stir in the salsa mixture, followed by the beans and chicken.
  • Split the mixture in half and stuff each squash shell. Top with the shredded cheese. NOTE - Some squashes are bigger than others and if it is too much "stuffing" - transfer the rest to a container for leftovers - just add cheese to it when you reheat it!
  • Place the two stuffed halves back on the same baking sheet and broil until bubbly and browned. About 2-3 minutes.
  • Serve warm with sour cream, avocado and more fresh cilantro and salsa.

Nutrition

Calories: 720kcal | Carbohydrates: 63g | Protein: 65g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 1367mg | Potassium: 1588mg | Fiber: 17g | Sugar: 19g | Vitamin A: 1557IU | Vitamin C: 13mg | Calcium: 406mg | Iron: 5mg