How to Prepare Perfect Mexican Spaghetti Squash Bowls

Mexican Spaghetti Squash Bowls. 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. Set yourself up for a week of super-satisfying lunches with these south of the border-style meal-prep bowls.

If you're making the full recipe, you'll have four bowls total (or four halves of squash) so you'll probably need two separate cookie sheets or baking dishes (or one of each!). Into the hollowed out squash bowls layer in the sautéed pepper and onions, corn, beans, sauce, spaghetti squash strands, and cheese. On the baking sheet, drizzle the halved spaghetti squash with olive oil. You can have Mexican Spaghetti Squash Bowls using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Mexican Spaghetti Squash Bowls

1. Prepare 1 of spaghetti squash.
2. Prepare 2 of cooked chicken breasts diced.
3. Prepare 1 of fresh corn on the cob.
4. Prepare 1/4 cup of chopped roasted red peppers (jarred).
5. It's 4 of chopped green onions.
6. You need 1/2 can of ROTEL (diced tomatoes and green chiles).
7. You need 8 of -10 jalapeño slices chopped (jarred).
8. It's 1/2 can of rinsed and drained black beans.
9. It's 1 of Chipotle pepper chopped (canned).
10. You need 3 tbsp of chopped fresh cilantro.
11. Prepare 1/4 tsp of smoked papkrika.
12. Prepare 1/4 tsp of ground cumin.
13. You need 1/4 tsp of garlic powder.
14. You need 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).

Rub the olive oil all over each of the halves, adding more if necessary. The sautéed veggies, lots of melted cheese, and mild-tasting squash come together to create this delicious stuffed spaghetti squash burrito bowls. And I would take these spaghetti squash burrito bowls over a Mexican cheesy rice and beans dish any day because while they're super filling, they're not too heavy. Spaghetti squash bowls are my absolute favorite way to eat cooked spaghetti squash.

Mexican Spaghetti Squash Bowls instructions

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..

Mainly because you can stuff them with ANYTHING! See our Pizza Spaghetti Squash Boats, Hummus Spaghetti Squash Bowls or these Veggie Spaghetti Squash Bowls with Peanut Sauce for proof. Also, they're perfect for cleaning out the fridge. Spaghetti squash stuffed with ground turkey taco filling, pico de gallo and chopped avocado is a fun alternative on family taco night. This recipe is sure to please the kids (omit the spices if your children are sensitive to spices) and perfect for a family dinner.