Description
I absolutely love how flavorful and healthy this chicken taco stuffed spaghetti squash is! It’s lean and low carb but still so satisfying with lots of veggies thrown in too.
Ingredients
- 2 whole Spaghetti Squash
- Olive Oil, As Needed
- Salt As Needed
- Garlic Powder, As Needed
- 1 pound Ground Chicken
- 1 whole Red Bell Pepper, Seeded And Diced Small
- 1 whole Zucchini, Diced Small
- 1 Tablespoon Fresh Parsley, Coarsely Chopped
- 2 Tablespoons Low Sodium Taco Seasoning
- 1 whole Lemon, Juiced
- 1 block (about 6 Oz. Size) Pepper Jack Cheese, Thinly Sliced
- Salsa, For Topping
- 1 whole Avocado, Thinly Sliced
Preparation
Preheat oven to 400ºF and line a sheet tray with foil or a silicone mat. Cut spaghetti squash in half lengthwise and scrape out all of the seeds from each half. Lay them out on the sheet tray and drizzle each of them generously with olive oil. Then sprinkle them all generously with the salt and garlic powder. Get them into the oven for 45–50 minutes, until completely tender. Meanwhile, make the filling.
Heat more olive oil in a large skillet over medium high heat. Add in the chicken and break it up as you cook it through. Once it is pretty cooked through, add the diced red pepper, diced zucchini, parsley, taco seasoning and lemon juice. Stir it all together thoroughly and let it gently simmer for about 10 minutes. When it’s done, take it off the heat and set it aside.
Once the spaghetti squash is done roasting, take it out and reduce the heat to 350ºF. Then use a fork to completely shred the interior of the squash into gorgeous, low carb “spaghetti.” Then evenly divide the chicken filling among the four squash halves to really stuff them to the brim. Then top each squash half with 4 slices of the pepper jack to pretty much cover it. Then put the tray back in the oven for 10 minutes to meld everything together and melt the cheese. Finally, top them all with salsa and sliced avocado and serve immediately! Enjoy!
