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Taco-Stuffed Spaghetti Squash
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Taco-Stuffed Spaghetti Squash

Course Main Course
Servings 4
Author Lindsay Olives

Ingredients

  • 2 spaghetti squash (2 pounds each)
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon salt plus more to taste
  • Black pepper
  • 1 pound ground chicken
  • 1 cup diced red onion
  • 3 cloves garlic minced
  • 1 14-ounce can diced tomatoes
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 2¼-ounce can black ripe sliced olives
  • 1 lime juice only
  • 1 cup Monterey Jack cheese
  • 1 avocado diced
  • 1 large tomato diced
  • 1 jalapeño minced
  • ½ cup medium black ripe olives
  • 1 lime cut into wedges

Instructions

  • Preheat oven to 400°F. In the microwave cook one whole squash 3 minutes. Repeat with second squash. Cut each in half and scrape out seeds. Drizzle 1 teaspoon oil over each half and rub around until insides are coated. Sprinkle each with salt and pepper to taste; place halves, scraped sides down, on a parchment-lined baking sheet center so they lie flat. Bake 50 minutes.
  • Heat large sauté pan over medium-high. Add 2 teaspoons oil to pan, then chicken, ¾ cup onions, and garlic. Cook until chicken is cooked through.
  • Add tomatoes, cumin, chili powder, and 1 teaspoon salt; stir to combine. Bring mixture to boiling and cook, uncovered, 15 minutes to reduce liquid, stirring occasionally.
  • Remove from heat. Stir in sliced olives and lime juice.
  • When squash is cooked, scrape insides with a fork to release from edge and create a nest. Put ¼ of the chicken mixture and ¼ cup cheese in each squash section.
  • Bake 5 minutes or until cheese is melted. Top with avocado, diced tomatoes, remaining onions, jalapeño, whole olives, and lime wedges.