Ingredients

The following ingredients have 4 Servings
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil (divided)
  • Salt and pepper to taste
  • 1/2 lb chicken breasts (cut into strips)
  • 1 sweet pepper (thinly sliced)
  • 1 medium onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon minced fresh parsley

Instruction

  • Cut spaghetti squash in half and rub inside of each half with 1 tablespoon olive oil and season with salt and pepper. Place on a grease baking sheet. Roast spaghetti squash at 400F 30-35 minutes or until fork tender. Remove from oven and use a fork to shred inside of each boat into spaghetti strands. Set aside.
  • In a large skillet over medium-high heat, saute chicken, pepper, onion, and garlic in remaining 1 tablespoon oil until chicken is no longer pink and veggies are tender. Stir in cumin, chili powder, and salt and pepper to taste.
  • Fill spaghetti squash boats with chicken mixture and top with cheese. Broil spaghetti squash boats under high heat 2 minutes or until cheese is melted and browned. Remove from oven and sprinkle with fresh parsley. Enjoy!