Steps to Prepare Anthony Bourdain Mexican Spaghetti Squash Bowls

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mexican spaghetti squash bowls. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Reviews for: Photos of Mexican Spaghetti Squash Meal-Prep Bowls. This stuffed Mexican spaghetti squash is an easy + healthy vegetarian meal that's super filling, yet much lighter than lots of other cheesy Mexican options! The sautéed veggies, lots of melted cheese, and mild-tasting squash come together to create this delicious stuffed spaghetti squash burrito bowls. Spaghetti Squash Burrito Bowls are stuffed with veggies, salsa and beans then topped with broiled cheese.

Mexican Spaghetti Squash Bowls is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Mexican Spaghetti Squash Bowls is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have mexican spaghetti squash bowls using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mexican Spaghetti Squash Bowls:

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

Here is a low carb play on your standard Mexican style rice bowls. By replacing rice for squash, one can cut down on unnecessary calories and carbohydrates. Gluten-Free, Dairy-Free, and packed with plant-based protein! A fun spin on Taco Tuesday, these quick bowls are also one of my favorite lunch meals.

Instructions to make 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.

Gluten-Free, Dairy-Free, and packed with plant-based protein! A fun spin on Taco Tuesday, these quick bowls are also one of my favorite lunch meals. Prep taco meat and squash ahead of time and then just head and assemble in less than five minutes! You can also serve this on sprouted corn tortillas. Top bed of spaghetti squash or tortillas with beans, then the tomato and avocado mixture, followed by additional chopped cilantro and hot pepper slices, if using.

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