I love mexican food! The problem with mexican is it tends to not be the healthiest! Here is a great recipe that is not only healthy but delicious too! It is a great recipe for Taco Tuesday that the whole family will enjoy!
Tex-Mex Baked Spaghetti Squash
Ingredients
1 cooked Chicken Breast, cut into chunks
1 medium Spaghetti Squash
1 tablespoon Olive Oil
1/2 cup diced green pepper
1/2 cup of diced red onion
1/2 cup of diced red pepper
1 cup fresh Salsa
2 cloves of garlic
1 6 oz can of diced chilies
1 teaspoon of creole seasoning
1 teaspoon of cumin
chili flakes to taste
Holy guacamole:
4 ripe avocados
2 cloves of garlic
cilantro to taste
a pinch of Tony’s Creole Seasoning
a splash of salsa
(for added spice put in jalapeno)
Mash avocados, then add chopped onion, cilantro and garlic. Mix throughout, and then add salsa, creole seasoning, and jalapeno.
Directions
Preheat your oven to 425°F and line your baking sheet with parchment.
Cut the squash in half, rub with inside with olive oil and garlic cloves. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.
In a large skillet heat on medium -high 1 tablespoon of olive oil, chilies, diced chicken, peppers, onion, cumin, creole, and salsa until chicken is cooked throughout. Turn skillet to simmer and let sit until squash is done.
When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash by removing the seeds, then using a large fork to remove the squash into a medium mixing bowl.
Next, pour in chicken mixture into the squash bowl and mix until its mixed completely.
Split the mixture in half and stuff each squash shell. Top with the guacamole and chili flakes.
Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.
Let stand for 5 minutes and serve.
Enjoy!
Fit Chic