Cooking Ideas to Cook Yummy Burrito Stuffed Spaghetti Squash

Burrito Stuffed Spaghetti Squash. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Use fork to scrape insides of squash halves into large bowl.

Use fork to scrape insides of squash halves into large bowl. Return squash shells, cut sides up, to baking sheet. Fill with layers of half each of the scraped squash and bean mixture; cover with layers of chicken and half the cheese. You can Have Burrito Stuffed Spaghetti Squash using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Burrito Stuffed Spaghetti Squash

1. What You needis of Spaghetti Squash.
2. It's of small white onion, diced.
3. Lets Go Prepare of ground chicken.
4. Lets Go Prepare of chunky salsa.
5. What You needis of garlic paste (or 2 cloves,minced).
6. Lets Go Prepare of garlic powder.
7. What You needis of onion powder.
8. It's of cayenne pepper (or more if you like it HOT!).
9. It's of chilli powder.
10. What You needis of Salt.
11. Lets Go Prepare of Pepper.
12. It's of cumin.
13. It's of oil (I used canola, but you can use any kind you prefer).
14. Lets Go Prepare of cheddar cheese, shredded (optional).
15. It's of TOPPING IDEAS: scallions, sour cream, tomatoes, black olives, jalapeños.

Stuff squash bowls, pressing down to fill up adequately. Top with the rest of the cheese. Cut the spaghetti squash in half lengthwise and scoop out the seeds. While the squash bakes, add corn to a dry skillet, sprinkle with the chili powder, cumin and garlic, stir to combine, let the corn roast for several minutes before stirring.

Burrito Stuffed Spaghetti Squash step by step

1. Preheat oven to 425•F.
2. Half squash stem to end, and remove seeds.
3. Drizzle with 1 tbsp of oil, and season with some salt and pepper.
4. Place facing down in a casserole dish with 4 tbsp of water. Bake for 50 minutes.
5. While squash is baking, combine garlic powder, onion powder, cayenne pepper, child powder, cumin, 3/4 tsp of salt & pepper, and 3 tbsp of oil.
6. Place ground chicken in a sealable bowl. Mix the in Mexican marinade thoroughly. Place in refrigerator until needed. (You can always do this the night before as well).
7. With 25 minutes left to the Spaghetti Squash, heat a skillet to medium heat with 1 tsp oil. Add in diced onions, and season with some salt & pepper.
8. Once onions start to become soft, add garlic. Stirring frequently cook until mix is lightly browned..
9. Add ground chicken to onion mixture. Mix and chop until chicken is cooked through (no more pink).
10. Add salsa to chicken, and set aside..
11. Once squash is done, remove from oven and divide chicken mixture evenly i bro both halves(it's okay if it overfills the squash a bit. I smacked on the the pieces that fell. Shhh...).
12. OPTIONAL: top both halves with cheddar cheese, and bake for an additional 5 minutes, or until cheese is melted.
13. Serve with your chosen toppings. Enjoy!.

Fill spaghetti squash shells with warm veggie mixture and stir to combine with the spaghetti squash strands. Serve with guacamole, plain Greek yogurt or sour cream, and more salsa. Inspired by this recipe Spaghetti Squash Burrito Bowls are roasted spaghetti squash halves stuffed with a southwestern veggie filling and melty cheese! Serve with your favorite burrito toppings for a hearty vegetarian dinner for two. Spaghetti squash bowls are my absolute favorite way to eat cooked spaghetti squash.