Southwest Spaghetti Squash

This recipe is all kinds of delicious! If you're looking for a flavourful, low carb dish, look no further! Packed full of veggies, chicken and amazing flavour, this spaghetti squash dish is one I know will become a favourite in your house.

Southwest Spaghetti Squash

Ingredients

- 2 medium spaghetti squash, roasted and shredded*

- 1 large chicken breast, cubed

- 2 Tbsp olive oil, divided

- 1 white onion, diced

- 1 bell pepper, seeded and diced

- 1/2 cup corn

- 1/2 cup black beans, rinsed

- 1 small can green chilies, drained

- 1-14 oz can Rotel (diced tomatoes work well if you want to control the spice level)

- 1 - 5.5 oz can tomato paste

- 1 cup tomato sauce

- 1 to 1 1/2 cup chicken broth (depending on thickness of sauce you like)

- 1 tsp of each spice; salt, pepper, chili powder, smoked paprkia, cumin

Directions

*For roasted spaghetti squash directions, see note below

1. In a large frying pan, add 1 tablespoon of olive oil and cook cubed chicken breast over medium high heat until cooked through and golden brown (about 8-10 minutes). Remove from pan and set aside.

2. Add in 1 tablespoon of olive oil and over medium high heat, saute onion and bell pepper until soft (about 5-7 minutes). Add in corn, black beans and green chilies. Stir to combine.

3. To the vegetables, add in Rotel, tomato paste, tomato sauce and chicken broth. Add in spices and stir until combined. Bring to a simmer and cook for 7-10 minutes until warm and bubbling.

4. Remove from heat and serve over bowl of spaghetti squash. Top with cilantro, Greek yogurt/sour cream and cheese if desired. Enjoy!

Note: How To Cook Spaghetti Squash

1. Begin by piercing spaghetti squash all over with a fork. This will help reduce the steam. Place in the microwave to soften. Heat on high for 5-7 minutes until soft enough to slice all the way through.

2. Carefully slice in half and scoop out seeds. To each half, season with a bit of salt, pepper and garlic powder.

3. Place face up on baking sheet and roast at 425 degrees for 35-40 minutes until tender and can easily be shredded with a fork.

4. Carefully shred the inside flesh with 2 forks right down to the skin. Remove and place in container. Enjoy with your favourite sauce! Yum!