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!
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.