- 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
- 1/2 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
- 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.
- Slice the squash lengthwise and discard seeds. Use a fork to flake out the "spaghetti" and set aside, reserving the squash shells.
- 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.
- 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.
- Set oven to Broil.
- 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.
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.