21 DF Spaghetti Squash Burrito Bowls

Name: 21 DF Spaghetti Squash Burrito Bowls
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium spaghetti squash; 1 lb lean ground chicken; 1 onion, chopped; 2 bell peppers, chopped; 4 garlic cloves, crushed; 1 can black/kidney beans (14oz); 1/2 tsp chili powder; 2 tbsp canned chilies/jalapeños, chopped; 1 cup tomato sauce; 1/2 cup cilantro, chopped; 4 blue containers shredded cheese; 1/4 tsp salt; 1/2 tsp pepper

Nicole Goldman-Mattless @cook_6327660

2💚 1❤ 1💙 1💛

Nicole Goldman-Mattless @cook_6327660

2💚 1❤ 1💙 1💛

Saved

Ingredients

45 minutes

4 servings

2medium spaghetti squash
1 lblean ground chicken
1onion, chopped
2bell peppers, chopped
4garlic cloves, crushed
1 canblack/kidney beans (14oz)
1/2 tspchili powder
2 tbspcanned chilies/jalapeños, chopped
1 cuptomato sauce
1/2 cupcilantro, chopped
4blue containers shredded cheese
1/4 tspsalt
1/2 tsppepper

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Steps

45 minutes

1

Preheat oven to 350F
2

Cut squash in half. Scoop out seeds. Face down on tray with parchment paper. Sprinkle with salt and pepper. Bake for 45 minutes.
3

Cook onion, garlic, bell pepper, and sauté for 5 minutes. Add beans, chilies, chili powder, tomato sauce, cilantro.
4

Cook ground chicken. Combine with vegetable mixture.
5

Remove from heat and add half cheese. Stir.
6

Combine spaghetti squash strands with mixture.
7

Fill each squash boat with a quarter of filling.
8

Sprinkle tops evenly with remaining cheese
9

Bake until cheese is melted.