Spaghetti Squash Burrito Bowls

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Ingredients

4 servings

1. 2 medium spaghetti squash
2. 1 lb lean ground chicken
3. 1 onion, chopped
4. 2 bell peppers, chopped
5. 4 garlic cloves, crushed
6. 1 can black/kidney beans (14oz)
7. 1/2 tsp chili powder
8. 2 tbsp canned chilies/jalapeños, chopped
9. 1 cup tomato sauce
10. 1/2 cup cilantro, chopped
11. 4 blue containers shredded cheese
12. 1/4 tsp salt
13. 1/2 tsp pepper

Method

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.

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