Mexican Spaghetti Squash Bowls. This stuffed Mexican spaghetti squash is an easy + healthy vegetarian meal that's super filling, yet much lighter than lots of other cheesy Mexican options! The sautéed veggies, lots of melted cheese, and mild-tasting squash come together to create this delicious stuffed spaghetti squash burrito bowls. This delicious Vegan Spaghetti Squash and Black Bean Mexican Bowl is especially for all the vegetarians trying to eat healthy in January.

They are a great healthy, gluten-free dinner option when you are craving Mexican food. Initially, I had planned to grab a few acorn squash at the grocery store. Simple to prepare, lower in carbs, and leftovers keep amazingly well! You can have Mexican Spaghetti Squash Bowls using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Mexican Spaghetti Squash Bowls

1. You need 1 of spaghetti squash.
2. Prepare 2 of cooked chicken breasts diced.
3. Prepare 1 of fresh corn on the cob.
4. It's 1/4 cup of chopped roasted red peppers (jarred).
5. You need 4 of chopped green onions.
6. Prepare 1/2 can of ROTEL (diced tomatoes and green chiles).
7. You need 8 of -10 jalapeño slices chopped (jarred).
8. Prepare 1/2 can of rinsed and drained black beans.
9. It's 1 of Chipotle pepper chopped (canned).
10. You need 3 tbsp of chopped fresh cilantro.
11. You need 1/4 tsp of smoked papkrika.
12. It's 1/4 tsp of ground cumin.
13. You need 1/4 tsp of garlic powder.
14. You need 1/2 tsp of kosher salt.
15. It's 1/4 tsp of black pepper.
16. It's 3/4 cup of shredded cheese (I used a mexican blend).

After sharing my (easy) method for cooking spaghetti squash last week, I have to show you another easy way to enjoy it, right? Mexican-Inspired Spaghetti Squash. this link is to an external site that may or may not meet. This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. Been wanting to make this and finally did tonight.

Mexican Spaghetti Squash Bowls step by step

1. Preheat oven to 375° F..
2. Cut squash in half lengthwise..
3. With a spoon scrape out seeds and dark yellow strings that the seeds are attached to..
4. Place squash face down on a foil lined rimmed baking sheet. (I always use a rimmed sheet so there is no chance of them sliding off sheet when taking in and out of oven) Bake for 40-45 min..
5. While you squash is roasting remove kernels from corn cob. Place them in a bowl and add the rest of the ingredients except cheese..
6. When your squash is ready remove from oven. (You can test them to see if they are ready by scraping the insides with a fork, if the "strings" come off easily, they are ready.).
7. Let cool slightly so you can easily handle the squash..
8. Remove inside "strings" leaving a about a 1/4 inch layer on shells..
9. Add squash "strings" to the bowl with other ingredients and mix. (Taste to see if you need more salt).
10. Place your mixture into squash shell. Sprinkle with cheese..
11. Return to oven and cook for about 10-15 min or until the cheese is melted and bubbly..

Added homemade black beans, Mexican style brown rice, onions, fresh tomatoes, jalepenos and a little tempeh. Spaghetti squash is one of those foods that, on its own, is super boring. But paired with the right ingredients, it's next-level delicious. Spaghetti Squash Bowls with Fajita Chicken. These fully-loaded Spaghetti Squash Burrito Bowls taste just like Chipotle's tasty burrito bowls and are loaded with healthy whole food ingredients!