Chicken Taco Spaghetti Squash
Chicken Taco Spaghetti Squash is filled with spicy ground chicken, tomatoes, chilies and topped with cheese. You won't be missing the shell.
- 2 Spaghetti Squash
- 1.5 lbs ground chicken
- 1 can tomatoes with green chilies
- 1/2 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup Mexican blend shredded cheese
- 1/4 cup green onion, diced
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Cut spaghetti squashes in half lengthwise. Scoop out seeds with spoon. Spray inside of squash with olive oil cooking spray and season with salt and pepper. Place squash cut side down on pan.
Bake for 45 minutes. While the squashes are baking, cook ground chicken in a large skillet over medium heat.
Make sure to cook all the way through and then add spices and stir to cover chicken. Add in tomatoes with green chilies and cook for 4-5 minutes.
Once squash has baked, use a fork to scrap up inside of squash. Top with chicken mixture and then add cheese. Return to oven to melt cheese, 3-4 minutes.
Top with green onion. Optional: top with cilantro, sour cream, salsa, jalapenos.
Calories: 582kcal | Carbohydrates: 53g | Protein: 41g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 173mg | Sodium: 443mg | Potassium: 1876mg | Fiber: 11g | Sugar: 21g | Vitamin A: 1605IU | Vitamin C: 25mg | Calcium: 391mg | Iron: 5.1mg