Burrito Stuffed Spaghetti Squash
Burrito Stuffed Spaghetti Squash

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Hello Mom, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, burrito stuffed spaghetti squash. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

Burrito Stuffed Spaghetti Squash is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Burrito Stuffed Spaghetti Squash is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook burrito stuffed spaghetti squash using 15 ingredients and 13 steps. Here is how you cook that.

Materials for making of Burrito Stuffed Spaghetti Squash:
  1. Prepare 1 Spaghetti Squash
  2. Make ready 1 small white onion, diced
  3. Prepare 1 lb ground chicken
  4. Prepare 3/4 cup chunky salsa
  5. Get 1 tbsp garlic paste (or 2 cloves,minced)
  6. Make ready 1/4 tsp garlic powder
  7. Prepare 1/4 tsp onion powder
  8. Get 1/8 tsp cayenne pepper (or more if you like it HOT!)
  9. Make ready 1 tsp chilli powder
  10. Make ready Salt
  11. Prepare Pepper
  12. Get 1 tsp cumin
  13. Make ready 4 1/2 tbsp oil (I used canola, but you can use any kind you prefer)
  14. Get 1 cup cheddar cheese, shredded (optional)
  15. Make ready TOPPING IDEAS: scallions, sour cream, tomatoes, black olives, jalapeños

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Stuff squash bowls, pressing down to fill up adequately. Top with the rest of the cheese. Cost Per Serving Lemons and Basil.

How to Process To Make Burrito Stuffed Spaghetti Squash:
  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!

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. They make for a healthy and super delicious vegetarian meal! This Cheesy Bacon Broccoli Stuffed Spaghetti Squash is stuffed to the brim with tender broccoli, crispy bacon, and melted cheese. The bacon and cheese add a touch of indulgence but since we're stuffing a veggie within a veggie, the whole dish is basically a vegetable in my book! Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin.

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