Stuffed Spaghetti Squash

This cheesy stuffed spaghetti squash recipe is a Tex-Mex spin on the classic, featuring chicken, salsa, beans, and a blanket of cheese. It’s like Southwest taco flavors in healthier spaghetti squash boats.s.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 548kcal

Author Sharon Rhodes

Ingredients

1 small spaghetti squash
1 tbsp olive oil
salt and pepper
1 cup cooked chicken, cut into pieces or shredded
½ cup cooked black beans
1 cup salsa
3 tbsp fresh cilantro chopped
¾ cup shredded cheese

TOPPINGS

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 inside with olive oil and sprinkle with sea salt and 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.
Place the two stuffed halves back on the same baking sheet and broil until bubbly and browned. About 2-3 minutes.
Serve warm with toppings such as sour cream, avocado, and more fresh cilantro and salsa.

Notes

Spaghetti squash sizes vary, as can the amount of “noodles” you get when shredding. If it is too much for your shells, transfer the extra to a storage container that has a tight-fitting lid and use the leftovers for meal prep.

Nutrition