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    Food » Main Dishes » Southwestern Stuffed Spaghetti Squash

    Southwestern Stuffed Spaghetti Squash

    Posted: 12/12/2016 | Last updated: 03/15/2021 by Erin K. Browne Leave a Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Southwestern Stuffed Spaghetti Squash - once you roast the squash, this dinner comes together quickly and is SO GOOD! My husband has already begged me to make it again and again!

    With a one month-old and a two year-old, it is my quest to fill our dinner choice arsenal with delicious, mostly healthy meals that don't require much active prep and cook time.  I've discovered that spaghetti squash is my new best friend.

    Southwestern Stuffed Spaghetti Squash - once you roast the squash, this dinner comes together quickly and is SO GOOD! My husband has already begged me to make it again and again!

    I'm familiar with the idea of using spaghetti squash as a pasta substitute, but I was skeptical.  I assumed that the "spaghetti" pieces would be mushy and off-putting, but I couldn't have been more wrong.  The strands have a great, firm texture and really hold up well in this dish, even when the leftovers were re-heated in the microwave for easy lunches the next day.

    Southwestern Stuffed Spaghetti Squash - once you roast the squash, this dinner comes together quickly and is SO GOOD! My husband has already begged me to make it again and again!

    Though it does take around an hour to roast the squash, this recipe has very little active cook time.  The use of jarred salsa and beans removes the need to spend time chopping a bunch of veggies.

    Southwestern Stuffed Spaghetti Squash - once you roast the squash, this dinner comes together quickly and is SO GOOD! My husband has already begged me to make it again and again!

    This dish had tons of flavor and has officially been placed into regular rotation in our house.  I hope you enjoy it, too!

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    Southwestern Stuffed Spaghetti Squash - once you roast the squash, this dinner comes together quickly and is SO GOOD! My husband has already begged me to make it again and again!

    Southwestern Stuffed Spaghetti Squash

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    Ingredients

    Scale
    • 1 spaghetti squash
    • 1 15-oz can of black beans
    • 1 16-oz jar of chunky salsa, medium or mild
    • 1 heaping TBS finely-chopped jalapeno peppers, fresh or jarred. Remove seeds for less heat.
    • 1 rounded tsp ground oregano
    • 1 rounded tsp ground cumin
    • 1 large chicken breast, cooked and shredded
    • Juice from 1 small lime
    • ½ to 1 cup of chicken broth
    • Salt and pepper to taste
    • Shredded cheddar cheese or Mexican blend cheese, for topping
    • Fresh cilantro with stems removed, for topping

    Instructions

    1. Heat oven to 400F. Prick whole spaghetti squash several times and place onto a baking sheet. Place in oven and roast for 45min to an hour. The skin will start to look rumpled and inside should be soft when pierced with a knife. Remove from oven and allow to cool for about 20 minutes.
    2. Slice the squash lengthwise and discard seeds. Use a fork to flake out the "spaghetti" and set aside, reserving the squash shells.
    3. In a large skillet, heat salsa, black beans, jalapeno, oregano, and cumin until bubbly. Add the cooked chicken, spaghetti squash and lime juice. Continue to cook for an additional 5-10 minutes. Season with salt and pepper.
    4. If mixture is too thick, add chicken broth as needed to thin. You don't want it to be dry, but also not too soupy. Taste and adjust seasonings a desired.
    5. Set oven to Broil.
    6. Spoon mixture into the empty squash shells and return to the baking sheet. Top with shredded cheese and place under the broiler until the cheese is melted and bubbly. Remove from oven and garnish with fresh cilantro.

    Notes

    You can use shredded chicken from a rotisserie chicken from your grocery store.
    I like to toss a few chicken breasts in my slow cooker, covered in water and cooked on low for 6-8 hours, to shred and use in recipes throughout the week.

    • Author: Erin Browne

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    Southwestern Stuffed Spaghetti Squash - once you roast the squash, this dinner comes together quickly and is SO GOOD! My husband has already begged me to make it again and again!

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

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