Mexican

Southwestern Spaghetti Squash is for Dinner.

Southwestern Spaghetti Squash takes several minutes to prepare.

Southwestern Spaghetti Squash takes several minutes to cook.

Southwestern Spaghetti Squash makes 4 servings.

The ingredients for Southwestern Spaghetti Squash are:

1 tbsp Chili powder
1 tsp Turmeric, ground
0.25 tsp Salt
1 tbsp Olive Oil
4.30 ounces Chicken Breast (cooked), no skin, roasted
4 small whole (2-2/5" dia) Tomatoes, red, ripe, raw, year round average
1.75 cup Beans, black
3 tbsp Cilantro, dried
1 tbsp *McCormick ground cumin
1 serving 1 Med. Green Bell Pepper
1 serving spaghetti squash
.75 can (303 x 406) Yellow Sweet Corn, Canned
0.5 cup Mozzarella 2%25

Here is how you make Southwestern Spaghetti Squash:

Preheat oven to 400 F.Line the baking sheet with foil, and spray the oil over the foilCut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides and inside of the squash. Place the squash on the prepared baking sheet cut side down.Bake for about 40 minutes. Remove it from the oven when it's cooked through and soft. You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.Remove squash out of the oven. Allow it to cool right on the baking sheet. Flip the squash so that cut side faces up ? that will speed up the cooling. Cool for about 30 minutes.After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.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 1/4 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.Serving Size:?1/4 squash

The nutritional information for Southwestern Spaghetti Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 344.5

• Total Fat: 7.8 g
• Cholesterol: 23.9 mg
• Sodium: 444.3 mg
• Total Carbs: 52.1 g
• Dietary Fiber: 12.9 g
• Protein: 21.8 g

Southwestern Spaghetti Squash is Mexican cuisine.

The dietary needs meet for Southwestern Spaghetti Squash is Low Fat