Southwestern Chicken & Spaghetti Squash
Gluten Free: undefined
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
4 cups spaghetti squash, cooked and flesh strands removed
2 tsp olive oil, divided
1-1/2 lbs chicken breast, cubed
1 Tbsp ground cumin
1 Tbsp chili powder
1/2 tsp turmeric
1/4 tsp sea salt
1 cup green bell pepper, diced
2 cups tomatoes, chopped
1 cup fresh or frozen corn
1 15-oz can black beans, rinsed and drained
1 can green chilies, diced
1/2 cup mozzarella cheese, shredded
1/2 bunch cilantro, chopped
Directions
Preheat oven to 400° F.
Heat 1 tsp oil in large skillet over med-high heat. Add chicken. Sprinkle with half the amount of cumin, chili powder, turmeric and salt. Cook for 7-10 minutes or until chicken is cooked through, stirring occasionally.
Add remaining oil to skillet. Mix in green pepper, tomatoes, corn, black beans, chilies and remaining spices. Remove from heat and transfer into a large bowl.
Add 4 cups cooked spaghetti squash. Mix well and adjust seasonings if needed.
Set oven to broil.
Place mixture into a 13 x 9-inch pan. Cover with cheese. Broil 1-2 minutes or until cheese melts.
Remove from oven. Top with fresh cilantro.