Tex-Mex Baked Spaghetti Squash
by Kristilove007
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INGREDIENTS
- 1 medium Spaghetti squash
- 3 ounce chicken breast ; cooked cut into cubes
- 1 cup salsa
- 1 cup Kidney beans
- 1 tablespoon Olive oil
- 3 tablespoon Fresh Coriander
- 1/2 cup Cheddar cheese ; shredded
- Salt and pepper
- chili flakes
INSTRUCTIONS
Preheat your oven to 425°F and line your baking sheet with parchment.
Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.
Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa.
When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it!
Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese.
Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.
Nutrition Information
Serves: 2 | Serving Size: 1/2 spaghetti squash
Per serving: Calories: 459; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Cholesterol: 65mg; Sodium: 316mg; Total Carbohydrate: 46g; Dietary Fiber: 7g; Sugars: 4g; Protein: 29g
Nutrition Bonus: Potassium: 657mg; Vitamin A: 27%; Vitamin C: 38%; Calcium 34%; Iron: 22%
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (636g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 700 | ||
| Calories from Fat: 314 (45%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 34.9g | 47 % | |
| Saturated Fat 17g | 85 % | |
| Monounsaturated Fat 12.8g | ||
| Polyunsanturated Fat 3.5g | ||
| Cholesterol 123.7mg | 38 % | |
| Sodium 2736.5mg | 94 % | |
| Potassium 1549.1mg | 41 % | |
| Total Carbohydrate 49.5g | 15 % | |
| Dietary Fiber 16g | 64 % | |
| Sugars, other 33.5g | ||
| Protein 49.8g | 71 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 700
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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