Easy Mexican Spaghetti Squash

Ingredients

• 1 Spaghetti squash
• 1 Tbsp olive oil
• 1/2 an onion, chopped
• 1 tsp garlic, minced
• 1 cup bell pepper, chopped
• 1 oz jalapenos, chopped (no seeds)
• 3/4 cup corn (frozen)
• 1/2 cup black beans
• 2 chicken breasts, cubed
• 1 cup cheese, shredded

Instructions

1. Place squash on a baking sheet and cook at 350°F for 45-50 mins. Cut in half once cooled, remove seeds and shred to make ‘spaghetti’
2. In a large oven safe pan heat olive oil over medium heat
3. Add onion and garlic, cooking for 1-2 minutes
4. Add chicken and taco seasoning and cook throughly
5. Add bell pepper and jalapeno. Cook for 3-5 minutes.
6. Add corn and beans. Cook until warmed through
7. Mix in spaghetti squash.
8. Top with cheese and bake (covered) at 350°F for 10-15 minutes.
9. Serve topped with sour cream and cilantro (optional)

Notes

• Servings: 5 (3 SP per serving)