Burrito Stuffed Spaghetti Squash Recipe by Christine Irving
Cooking Instructions 1 Preheat oven to 425•F 2 Half squash stem to end, and remove seeds 3 Drizzle with 1 tbsp of oil, and season with some salt and pepper 4 Place facing down in a casserole dish with 4 tbsp of water. Bake for 50 minutes 5 While squash is baking, combine garlic powder, onion powder, cayenne pepper, child powder, cumin, 3/4 tsp of salt & pepper, and 3 tbsp of oil 6 Place ground chicken in a sealable bowl. Mix the in Mexican marinade thoroughly. Place in refrigerator until needed. (You can always do this the night before as well) 7 With 25 minutes left to the Spaghetti Squash, heat a skillet to medium heat with 1 tsp oil. Add in diced onions, and season with some salt & pepper 8 Once onions start to become soft, add garlic. Stirring frequently cook until mix is lightly browned. 9 Add ground chicken to onion mixture. Mix and chop until chicken is cooked through (no more pink) 10 Add salsa to chicken, and set aside. 11 Once squash is done, remove from oven and divide chicken mixture evenly i bro both halves(it's okay if it overfills the squash a bit. I smacked on the the pieces that fell. Shhh...) 12 OPTIONAL: top both halves with cheddar cheese, and bake for an additional 5 minutes, or until cheese is melted 13 Serve with your chosen toppings. Enjoy! 1 Preheat oven to 425•F 1 Preheat oven to 425•F 2 Half squash stem to end, and remove seeds 2 Half squash stem to end, and remove seeds 3 Drizzle with 1 tbsp of oil, and season with some salt and pepper 3 Drizzle with 1 tbsp of oil, and season with some salt and pepper 4 Place facing down in a casserole dish with 4 tbsp of water. Bake for 50 minutes 4 Place facing down in a casserole dish with 4 tbsp of water. Bake for 50 minutes 5 While squash is baking, combine garlic powder, onion powder, cayenne pepper, child powder, cumin, 3/4 tsp of salt & pepper, and 3 tbsp of oil 5 While squash is baking, combine garlic powder, onion powder, cayenne pepper, child powder, cumin, 3/4 tsp of salt & pepper, and 3 tbsp of oil 6 Place ground chicken in a sealable bowl. Mix the in Mexican marinade thoroughly. Place in refrigerator until needed. (You can always do this the night before as well) 6 Place ground chicken in a sealable bowl. Mix the in Mexican marinade thoroughly. Place in refrigerator until needed. (You can always do this the night before as well) 7 With 25 minutes left to the Spaghetti Squash, heat a skillet to medium heat with 1 tsp oil. Add in diced onions, and season with some salt & pepper 7 With 25 minutes left to the Spaghetti Squash, heat a skillet to medium heat with 1 tsp oil. Add in diced onions, and season with some salt & pepper 8 Once onions start to become soft, add garlic. Stirring frequently cook until mix is lightly browned. 8 Once onions start to become soft, add garlic. Stirring frequently cook until mix is lightly browned. 9 Add ground chicken to onion mixture. Mix and chop until chicken is cooked through (no more pink) 9 Add ground chicken to onion mixture. Mix and chop until chicken is cooked through (no more pink) 10 Add salsa to chicken, and set aside. 10 Add salsa to chicken, and set aside. 11 Once squash is done, remove from oven and divide chicken mixture evenly i bro both halves(it's okay if it overfills the squash a bit. I smacked on the the pieces that fell. Shhh...) 11 Once squash is done, remove from oven and divide chicken mixture evenly i bro both halves(it's okay if it overfills the squash a bit. I smacked on the the pieces that fell. Shhh...) 12 OPTIONAL: top both halves with cheddar cheese, and bake for an additional 5 minutes, or until cheese is melted 12 OPTIONAL: top both halves with cheddar cheese, and bake for an additional 5 minutes, or until cheese is melted 13 Serve with your chosen toppings. Enjoy! 13 Serve with your chosen toppings. Enjoy! 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