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Categories:
squash corn red peppers green onions tomatoes black beans pepper fresh cilantro papkrika ground cumin garlic kosher salt black pepper shredded cheese
Viewed: 50 - Published at: a year agoIngredients
- 1 spaghetti squash
- 2 cooked chicken breasts diced
- 1 fresh corn on the cob
- 1/4 cup chopped roasted red peppers (jarred)
- 4 chopped green onions
- 1/2 can ROTEL (diced tomatoes and green chiles)
- 8 -10 jalapeno slices chopped (jarred)
- 1/2 can rinsed and drained black beans
- 1 Chipotle pepper chopped (canned)
- 3 tbsp chopped fresh cilantro
- 1/4 tsp smoked papkrika
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 cup shredded cheese (I used a mexican blend)
Method
- Preheat oven to 375 F.
- Cut squash in half lengthwise.
- With a spoon scrape out seeds and dark yellow strings that the seeds are attached to.
- 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.
- While you squash is roasting remove kernels from corn cob.
- Place them in a bowl and add the rest of the ingredients except cheese.
- 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.)
- Let cool slightly so you can easily handle the squash.
- Remove inside "strings" leaving a about a 1/4 inch layer on shells.
- Add squash "strings" to the bowl with other ingredients and mix.
- (Taste to see if you need more salt)
- Place your mixture into squash shell.
- Sprinkle with cheese.
- Return to oven and cook for about 10-15 min or until the cheese is melted and bubbly.
