Tex-Mex Chicken Spaghetti Squash Bake
Ingredients
- 1 small spaghetti squash, halved, cleaned, roasted, and shredded (about 6 cups)
- 1 tablespoon olive oil
- ½ onion, diced
- ½ teaspoon garlic powder
- 1 green pepper, diced
- 2 cup shredded chicken
- 1 teaspoon salt
- ¼ teaspoon paprika
- ¾ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon onion powder
- ½ cup corn
- 2 Roma tomatoes, diced
- ½ cup shredded, part-skim mozzarella cheese
- 1 avocado, diced
Directions
- Roast the spaghetti squash on a cookie sheet at 375°F for about 45 minutes, or until tender when pierced with a fork.
- Shred the squash and set aside in a large bowl. Keep the shells to bake in, or throw them away and use a casserole dish, instead.
- Warm olive oil in a medium dish and cook the onions and garlic. When the onions are almost translucent, add the green pepper and chicken and cook for 2-3 minutes.
- Add spices, corn, tomatoes, and the shredded spaghetti squash. Mix until just combined.
- Place in a casserole dish or in the squash shells. Sprinkle with cheese, cover with tin foil, and heat in the oven for 10-15 minutes (still at 375°F). Serve with diced avocado.
- Divide into 4 portions and enjoy.
*This dish is great to make ahead of time—simply reheat in the oven!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 330 (130 from fat) |
| Total fat | 14g |
| Saturated fat | 4g |
| Cholesterol | 50mg |
| Sodium | 1270mg |
| Carbohydrate | 30g (8g dietary fiber, 11g sugar) |
| Protein | 27g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
