Mexican Spaghetti Squash Bowls
Mexican Spaghetti Squash Bowls

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mexican spaghetti squash bowls. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mexican Spaghetti Squash Bowls is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Mexican Spaghetti Squash Bowls is something which I have loved my whole life.

Set yourself up for a week of super-satisfying lunches with these south of the border-style meal-prep bowls. We took one of our favorite recipes, Mexican Stuffed Acorn Squash (see Associated Recipes) and repurposed the filling into a tasty topping for low-carb spaghetti squash. The Mexican-inspired seasoning blend adds a lot of flavor easily, and a sprinkle of fresh cilantro and queso fresco. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin.

To get started with this recipe, we must prepare a few components. You can have mexican spaghetti squash bowls using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mexican Spaghetti Squash Bowls:
  1. Take 1 spaghetti squash
  2. Take 2 cooked chicken breasts diced
  3. Prepare 1 fresh corn on the cob
  4. Get 1/4 cup chopped roasted red peppers (jarred)
  5. Take 4 chopped green onions
  6. Prepare 1/2 can ROTEL (diced tomatoes and green chiles)
  7. Prepare 8 -10 jalapeño slices chopped (jarred)
  8. Get 1/2 can rinsed and drained black beans
  9. Take 1 Chipotle pepper chopped (canned)
  10. Take 3 tbsp chopped fresh cilantro
  11. Take 1/4 tsp smoked papkrika
  12. Prepare 1/4 tsp ground cumin
  13. Get 1/4 tsp garlic powder
  14. Get 1/2 tsp kosher salt
  15. Get 1/4 tsp black pepper
  16. Prepare 3/4 cup shredded cheese (I used a mexican blend)

Spoon mixture into the prepared casserole dish. This dish removes the rice in a traditional chicken bowl and replaces it with low carb spaghetti squash noodles. You get a huge, hearty serving that is full of fiber and protein and just a handful of Weight Watchers Points. On the baking sheet, drizzle the halved spaghetti squash with olive oil.

Instructions to make Mexican Spaghetti Squash Bowls:
  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.

You get a huge, hearty serving that is full of fiber and protein and just a handful of Weight Watchers Points. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary. Ever wonder what to put on your roasted spaghetti squash? I came up with the idea to use my leftover enchilada sauce to make these enchilada spaghetti squash boats - best idea I've had in a long time!.

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