A complete meal in one dish! Each portion has 1.5 servings of veggies.
1medium-large spaghetti squash
1 ½cupsof cooked black beans OR 1 can of black beansdrained and rinsed
2cupsof cooked and diced chickenI used a rotisserie chicken
2cupsshredded cheddar cheese
Preheat the oven to 400 degrees Fahrenheit. Slice the spaghetti squash in half lengthwise and remove the seeds and stringy bits.
Place cut side down in a 9x13 pan. Fill to about ½ inch with water. Bake for 30-40 minutes or until a knife can easily slide all the way through. Using a fork, scrape out the strands from the peel.
Heat the oil over medium low in a frying pan. Add the onion. Saute until soft. Add the garlic and saute another minute.
These two steps can be done a day ahead so that the recipe comes together faster.
In a large bowl, whisk together the softened cream cheese, salsa, eggs, chili powder, salt, and cumin.
Add in the red pepper, black beans, diced chicken, corn, onion mixture, and spaghetti squash strands.
Spread even in the 9x13 pan. Bake at 350 degrees Fahrenheit for 30 minutes. Remove and sprinkle with cheddar cheese. Turn oven to broil and bake for another 5 minutes, or until the cheese bubbles and starts to turn brown.
Author: Jessica Penner
Recipe Developed by Jessica Penner, Registered Dietitian