Serves: 2 • Prep Time: 30 minutes • Cook Time: 40 minutes
- 1 medium Spaghetti Squash
- 1 cup Shredded Chicken
- juice of 1 Lime
- Olive Oil
- 1 clove garlic, minced
- Salt & Pepper
- 1/4 teaspoon Chili Powder
- 1 cup Kidney Beans, drained and rinsed
- 1 cup Salsa
- 3 tablespoons fresh Cilantro, chopped
- 1/2 cup Shredded Cheddar Cheese
Preheat the oven to 425°F.
Cut the spaghetti squash in half and scoop out the seeds. Splash a small amount of olive oil inside each half inside and rub to coat. Place the squash face down on a baking sheet and bake for about 30 minutes, or until it shreds easily with a fork.
Mix the lime juice, 1 tablespoon olive oil, minced garlic, chili powder, salt and pepper in a large mixing bowl. Add shredded chicken and toss to combine.
When the squash is ready, take it out and let it stand for 10 minutes. Fully shred the squash, leaving the shell intact.
Transfer the shredded spaghetti squash to the bowl with the chicken. Stir in the beans, salsa and half of the fresh cilantro. Add salt and pepper to taste.
Return squash shells to baking sheet and fill them with the mixture. Sprinkle shredded cheddar on top of the stuffed shells and bake 5-10 minutes until cheese is melted and contents are hot.
Sprinkle with remaining cilantro and serve.