Are you looking for recipe inspiration? Mexican Spaghetti Squash Bowls special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Mexican Spaghetti Squash Bowls What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Mexican Spaghetti Squash Bowls, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Mexican Spaghetti Squash Bowls delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Mexican Spaghetti Squash Bowls is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Mexican Spaghetti Squash Bowls yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Mexican Spaghetti Squash Bowls using 16 ingredient type and 11 manufacturing steps. Here's how to make the dish.

There are so many ways to make this squash but Mexican style is my absolute favorite! ☺

Ingredients and spices that need to be prepared to make Mexican Spaghetti Squash Bowls:

1. 1 spaghetti squash
2. 2 cooked chicken breasts diced
3. 1 fresh corn on the cob
4. 1/4 cup chopped roasted red peppers (jarred)
5. 4 chopped green onions
6. 1/2 can ROTEL (diced tomatoes and green chiles)
7. 8 -10 jalapeño slices chopped (jarred)
8. 1/2 can rinsed and drained black beans
9. 1 Chipotle pepper chopped (canned)
10. 3 tbsp chopped fresh cilantro
11. 1/4 tsp smoked papkrika
12. 1/4 tsp ground cumin
13. 1/4 tsp garlic powder
14. 1/2 tsp kosher salt
15. 1/4 tsp black pepper
16. 3/4 cup shredded cheese (I used a mexican blend)

Steps to make a 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.