How to Prepare Yummy Burrito Stuffed Spaghetti Squash

Burrito Stuffed Spaghetti Squash. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Use fork to scrape insides of squash halves into large bowl.

Repeat layers of squash, bean mixture and cheese. Return squash shells, cut sides up, to baking sheet. Fill with layers of half each of the scraped squash and bean mixture; cover with layers of chicken and half the cheese. You can have Burrito Stuffed Spaghetti Squash using 15 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Burrito Stuffed Spaghetti Squash

1. It's 1 of Spaghetti Squash.
2. Prepare 1 of small white onion, diced.
3. You need 1 lb of ground chicken.
4. You need 3/4 cup of chunky salsa.
5. You need 1 tbsp of garlic paste (or 2 cloves,minced).
6. You need 1/4 tsp of garlic powder.
7. Prepare 1/4 tsp of onion powder.
8. It's 1/8 tsp of cayenne pepper (or more if you like it HOT!).
9. Prepare 1 tsp of chilli powder.
10. Prepare of Salt.
11. You need of Pepper.
12. You need 1 tsp of cumin.
13. It's 4 1/2 tbsp of oil (I used canola, but you can use any kind you prefer).
14. You need 1 cup of cheddar cheese, shredded (optional).
15. You need of TOPPING IDEAS: scallions, sour cream, tomatoes, black olives, jalapeños.

Burrito Stuffed Spaghetti Squash is definitely a week-end preparing task, which will be to state you`ll need a handful of hours to perform it, but when you have got the technique down you are able to fry more than one batch at any given time for family picnics. Place ground chicken in a sealable bowl. Mix the in Mexican marinade thoroughly. Carefully slice in half and scoop out seeds.

Burrito Stuffed Spaghetti Squash instructions

1. Preheat oven to 425•F.
2. Half squash stem to end, and remove seeds.
3. Drizzle with 1 tbsp of oil, and season with some salt and pepper.
4. Place facing down in a casserole dish with 4 tbsp of water. Bake for 50 minutes.
5. While squash is baking, combine garlic powder, onion powder, cayenne pepper, child powder, cumin, 3/4 tsp of salt & pepper, and 3 tbsp of oil.
6. Place ground chicken in a sealable bowl. Mix the in Mexican marinade thoroughly. Place in refrigerator until needed. (You can always do this the night before as well).
7. With 25 minutes left to the Spaghetti Squash, heat a skillet to medium heat with 1 tsp oil. Add in diced onions, and season with some salt & pepper.
8. Once onions start to become soft, add garlic. Stirring frequently cook until mix is lightly browned..
9. Add ground chicken to onion mixture. Mix and chop until chicken is cooked through (no more pink).
10. Add salsa to chicken, and set aside..
11. Once squash is done, remove from oven and divide chicken mixture evenly i bro both halves(it's okay if it overfills the squash a bit. I smacked on the the pieces that fell. Shhh...).
12. OPTIONAL: top both halves with cheddar cheese, and bake for an additional 5 minutes, or until cheese is melted.
13. Serve with your chosen toppings. Enjoy!.

Season each side of squash with salt, pepper and oil. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Cut the spaghetti squash in half lengthwise and scoop out the seeds. While the squash bakes, add corn to a dry skillet, sprinkle with the chili powder, cumin and garlic, stir to combine, let the corn roast for several minutes before stirring.