How to Cook Tasty Mexican Spaghetti Squash Bowls

Without fail making ultimate Mexican Spaghetti Squash Bowls easy, fast, practical.

Good Evening every body, at this time you get present recipe Mexican Spaghetti Squash Bowls with 16 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 11 stages of easy cooking Mexican Spaghetti Squash Bowls.

Ingredients all Mexican Spaghetti Squash Bowls

1. Needed 1 : spaghetti squash.

2. Prepare 2 : cooked chicken breasts diced.

3. Prepare 1 : fresh corn on the cob.

4. Prepare 1/4 cup : chopped roasted red peppers (jarred).

5. Needed 4 : chopped green onions.

6. Needed 1/2 can : ROTEL (diced tomatoes and green chiles).

7. Needed 8 : -10 jalapeño slices chopped (jarred).

8. Prepare 1/2 can : rinsed and drained black beans.

9. Needed 1 : Chipotle pepper chopped (canned).

10. Needed 3 tbsp : chopped fresh cilantro.

11. Needed 1/4 tsp : smoked papkrika.

12. Prepare 1/4 tsp : ground cumin.

13. Prepare 1/4 tsp : garlic powder.

14. Prepare 1/2 tsp : kosher salt.

15. Prepare 1/4 tsp : black pepper.

16. Needed 3/4 cup : shredded cheese (I used a mexican blend).

If all ingredients Mexican Spaghetti Squash Bowls it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Mexican Spaghetti Squash Bowls

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..

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