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Spaghetti squash filled with ground chicken and cheese.
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Chicken Taco Spaghetti Squash

Chicken taco spaghetti squash is a delicious dinner recipe thats full of flavor.
Cook Time50 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: chicken taco spaghetti squash
Servings: 2
Author: Heather Seeley

Ingredients

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound ground chicken
  • 1 tablespoon taco seasonings
  • 1 can ROTEL diced tomatoes with green chilies
  • 2 cups shredded monterey jack cheese

Instructions

  • Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise.
  • Scoop out the seeds of the spaghetti squash. Brush with olive oil and sprinkle with salt and pepper. Place the halved spaghetti squash cut side down on a baking sheet. Bake for 45 minutes.
  • While the squash is baking, place the ground chicken in a large skillet. Brown the ground chicken until cooked through. Add in the whole can of ROTEL and the taco seasonings. Stir to combine.
  • Fill each half of the spaghetti squash with the ground chicken mixture. Top with the shredded cheese. 1 cup of cheese for each half of spaghetti squash.
  • Place the squash back in the oven for 4-5 minutes or until cheese has melted.
  • Serve warm.

Nutrition

Calories: 539kcal | Carbohydrates: 34g | Protein: 43g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 901mg | Potassium: 1712mg | Fiber: 8g | Sugar: 14g | Vitamin A: 699IU | Vitamin C: 11mg | Calcium: 127mg | Iron: 4mg