I just realized the majority of my recipes include stuffing a variety of winter squash, but I will not apologize. There is something magical about an oven roasted squash stuffed with yummy flavors on a cold winter night.
I cut two spaghetti squash and spooned the seedy gunk out of the middle. I placed them on a cookie sheet meat side up. Then I drizzled them with a little olive oil and covered with aluminum foil. Bake at 400 degrees until soft.
- 2 spaghetti squash, cut length wise
- oil (olive oil or coconut, whatever your preference)
- 2 bell peppers, chopped (I used different colors)
- 1 onion, chopped
- 1 tbsp minced garlic
- 1 (15 oz) can kidney beans
- 1 (15 oz) can diced tomatoes (I used fire roasted)
- 1 sleeve taco seasoning
- 4 red containers shredded chicken or about 1 lb chicken (you can boil it in water and then shred if you don’t have left overs like me)
- 4 blue containers cheddar cheese
- Scoop the seedy gunk out of the spaghetti squash and place on a cookie sheet meat side up. Drizzle with oil and cover with aluminum foil. Bake at 400 degrees for about 1 hour or until soft.
- When squash has cooled take a fork and remove the spaghetti squash meat. Place in a large bowl.
- Place chopped belle peppers, onion and minced garlic in a pan over medium – high heat. Add a touch of oil.
- When the onion is translucent and the peppers are soft add in the cooked shredded chicken.
- Next add the taco seasoning and a touch of water. Incorporate well.
- In the mean time, add the kidney beans and diced tomatoes to the large bowl of spaghetti squash. Make sure you rinse the beans and drain the tomatoes.
- Add the chicken mixture to the spaghetti squash mixture and mix.
- Next, fill the spaghetti squash boats with this mixture. Add 1 blue container of cheese to each boat and place back in the oven for cheese to melt.