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Print This Tex-Mex Baked Spaghetti Squash Recipe

Tex-Mex Baked Spaghetti Squash Recipe

Tex-Mex Spaghetti Squash Dinner

Crunchy strands of spaghetti squash, almost like pasta but better, combined with beans, fresh cilantro and gooey cheese on top, just heavenly! The best! And really this meal was so easy to prepare with tons of flavor, low in carbs, vegetarian and gluten free.

2 small cooked chicken breasts, cut into chunks
1 spaghetti squash
1 tbsp olive oil
1 can black beans, drained & rinsed
1 cup salsa
3 tbsp fresh cilantro, chopped
cup shredded cheese,
sea salt & pepper
1 tbsp chili flakes, optional
6 green onions, sliced
2 large tomatoes
1/4 cup Parmesan cheese


Oven Temp: 425
Recipe Cooking Time:
Pan Type: baking sheet

Tex-Mex Baked Spaghetti Squash Directions

Preheat your oven and line your baking sheet with parchment.
Cut the squash in half, scoop out the seeds and rub the inside with olive oil. Sprinkle sea salt & pepper.
Place face down on the baking sheet & bake for about 25-30 minutes.
Squash edges will be slightly browned and shreds should form easily when a fork is raked across the squash meat.
Meanwhile, toss the chili flakes with the cheeses and stir in the fresh cilantro and add to the salsa.
Remove the squash from oven and let stand for 5 minutes.
Turn the oven to the broiler setting.
Fully shred the squash into a large bowl, leaving the shell intact.
You will be placing it back into the shell!
Stir in the salsa and cheese mix, followed by the beans and cut-up chicken.
Split the mixture in half and stuff each squash shell.
Top with the parmessan cheese and sprinkle with chopped green onions.
Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.
Serve with tomato slices.

Recipe Serves About: 6

Nutrition Facts for Tex-Mex Baked Spaghetti Squash
Serving Size 341 g
Amount Per Serving
Calories 416
Calories from Fat 126
Total Fat 14.0g 21%
Saturated Fat 5.9g 30%
Trans Fat 0.0g
Cholesterol 63mg 21%
Sodium 501mg 21%
Potassium 1256mg 36%
Total Carbohydrates 43.2g 14%
Dietary Fiber 9.0g 36%
Sugars 4.4g
Protein 32.4g
Vitamin A 22% Vitamin C 26% Calcium 30% Iron 22%

Tex Mex Spaghetti Squash

Recipe rating: 9 out of 10 with 0 ratings

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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