Southwestern Spaghetti Squash stuffed with chopped chicken, black beans, tomatoes, corn, green chilies, green bell pepper, spaghetti squash flesh, and topped and broiled with shredded Cheddar on top! All of this spiced up with Southwestern spices. Great recipe for the holidays!
Course Main Course
Keyword how to cook spaghetti squash, stuffed spaghetti squash
At this point, you should have 2 empty spaghetti squash halves, with the flesh strands removed to a bowl.
Heat olive oil in a large skillet on medium heat. Add chopped chicken breast, sprinkle with half the amount of cumin, half the chili powder, half the amount of turmeric, and ¼ teaspoon salt. Cook, stirring occasionally, for about 7-10 minutes until the chicken is cooked through completely.
Add chopped bell pepper, chopped tomatoes, drained corn, drained black beans, and diced green chilies to the skillet with chicken, add the remaining spices (the remaining half amounts of cumin, chili powder, and turmeric), and stir everything to combine. Remove from heat.
Add the spaghetti squash flesh to the skillet with the chicken mixture. If the skillet is not large enough, use a large bowl and combine the spaghetti squash flesh and all the chicken mixture from the skillet in a large bowl. Stir to combine. Taste and add more salt, and more spices (cumin and chili powder) if needed.
Set the oven to broil.
Stuff each squash half with the mixture from the previous steps and top each squash half with shredded Cheddar cheese.
Broil for about 1-2 minutes until the cheese melts.
Remove from the oven and top each squash half with chopped fresh cilantro.