Tex-Mex Chicken Spaghetti Squash Bake

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Garlic powder

  Spices

  ½ tsp or 2g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Salt

  Table

  1 tsp or 6g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Onion powder

  Spices

  ½ tsp or 1g

• Corn

  Sweet, yellow, raw

  ½ cup or 73g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Cheddar cheese

  4 oz or 113g

Directions

1. Roast the spaghetti squash on a baking sheet at 375°F for about 45 minutes, or until tender when pierced with a fork.
2. Meanwhile, warm olive oil in a medium pan and cook the onions and garlic powder. When the onions are almost translucent, add the green pepper and chicken, cooking for 8-10 minutes or until chicken is cooked all the way through. Set aside.
3. When done cooking, shred the squash and set aside in a large bowl. Keep the shells to bake in, or discard them and use a casserole dish instead.
4. Add spices, corn, tomato, green pepper, onion, and chicken into the shredded spaghetti squash. Mix until just combined.
5. Place the mixture in a casserole dish or in the squash shells. Sprinkle with cheese, cover with foil, and bake in the oven for 10-15 minutes at 375°F. Serve with diced avocado.
6. Divide into 4 portions and enjoy.

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