Recipe: Yummy Mexican Spaghetti Squash Bowls

Recipe: Yummy Mexican Spaghetti Squash Bowls Delicious, fresh and tasty.

Mexican Spaghetti Squash Bowls. This stuffed Mexican spaghetti squash is an easy + healthy vegetarian meal that's super filling, yet much lighter than lots of other cheesy Mexican options! The sautéed veggies, lots of melted cheese, and mild-tasting squash come together to create this delicious stuffed spaghetti squash burrito bowls. This delicious Vegan Spaghetti Squash and Black Bean Mexican Bowl is especially for all the vegetarians trying to eat healthy in January.

I am told by the functional adult that occupies a very tiny corner of my brain that the holidays and the Super Bowl are both behind us; therefore one is supposed to.

Chicken Fajita Spaghetti Squash Bowls that are full of yummy Mexican-flavored chicken and tons of veggies!

They are a great healthy, gluten-free dinner option when you are craving Mexican food.

You can have Mexican Spaghetti Squash Bowls using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Mexican Spaghetti Squash Bowls

1. It’s 1 of spaghetti squash.

2. Prepare 2 of cooked chicken breasts diced.

3. You need 1 of fresh corn on the cob.

4. You need 1/4 cup of chopped roasted red peppers (jarred).

5. It’s 4 of chopped green onions.

6. It’s 1/2 can of ROTEL (diced tomatoes and green chiles).

7. It’s 8 of -10 jalapeño slices chopped (jarred).

8. It’s 1/2 can of rinsed and drained black beans.

9. Prepare 1 of Chipotle pepper chopped (canned).

10. Prepare 3 tbsp of chopped fresh cilantro.

11. Prepare 1/4 tsp of smoked papkrika.

12. It’s 1/4 tsp of ground cumin.

13. You need 1/4 tsp of garlic powder.

14. It’s 1/2 tsp of kosher salt.

15. It’s 1/4 tsp of black pepper.

16. It’s 3/4 cup of shredded cheese (I used a mexican blend).

Initially, I had planned to grab a few acorn squash at the grocery store.

Mexican spaghetti squash casserole with ground turkey, black beans, corn and cheese.

Simple to prepare, lower in carbs, and leftovers keep amazingly well!

After sharing my (easy) method for cooking spaghetti squash last week, I have to show you another easy way to enjoy it, right?

Mexican Spaghetti Squash Bowls step by step

1. Preheat oven to 375° F..

2. Cut squash in half lengthwise..

3. With a spoon scrape out seeds and dark yellow strings that the seeds are attached to..

4. Place squash face down on a foil lined rimmed baking sheet. (I always use a rimmed sheet so there is no chance of them sliding off sheet when taking in and out of oven) Bake for 40-45 min..

5. While you squash is roasting remove kernels from corn cob. Place them in a bowl and add the rest of the ingredients except cheese..

6. When your squash is ready remove from oven. (You can test them to see if they are ready by scraping the insides with a fork, if the "strings" come off easily, they are ready.).

7. Let cool slightly so you can easily handle the squash..

8. Remove inside "strings" leaving a about a 1/4 inch layer on shells..

9. Add squash "strings" to the bowl with other ingredients and mix. (Taste to see if you need more salt).

10. Place your mixture into squash shell. Sprinkle with cheese..

11. Return to oven and cook for about 10-15 min or until the cheese is melted and bubbly..

Easily transform your spaghetti squash into a Mexican-inspired casserole using cheese, beans, and Remove strands from squash using a fork or spoon and place them into a large bowl.

Mexican-Inspired Spaghetti Squash. this link is to an external site that may or may not meet.

This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash.

Been wanting to make this and finally did tonight.

Added homemade black beans, Mexican style brown rice, onions, fresh tomatoes, jalepenos and a little tempeh.