Recipe: 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. Return squash shells, cut sides up, to baking sheet.

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. 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. You can cook Burrito Stuffed Spaghetti Squash using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Burrito Stuffed Spaghetti Squash

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

Place ground chicken in a sealable bowl. Mix the in Mexican marinade thoroughly. While squash is cooking, heat up a skillet over medium heat. Turn heat down to low and add your beans, corn and salsa.

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!.

Stir and adjust seasoning if needed. 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.