Ahh the spaghetti squash, that glorious vessel for all things delicious. Mix up your standard recipe and make a Mexican-inspired taco stuffed squash. Plus it's paleo and keto-friendly!
2 2lb spaghetti squash
2 Tablespoons olive oil, separated
1 cup diced red onion
3 cloves garlic
1lb ground chicken
1 14 oz can diced tomatoes
1 teaspoon cumin
2 teaspoon chili powder
1 teaspoon salt
1 2.25oz can Lindsay California Black Sliced Olives
1 lime
1 1/2 cup monterey jack cheese
1 avocado, diced
1 large tomato, diced
1 jalapeno, sliced
1/2 cup Lindsay California Black Medium Olives
1 lime, wedged
Preheat oven to 400 degrees.
Place whole squash into microwave, and cook for 3 minutes. This makes it easier to cut in half. When done, cut in half, and scrape out the seeds. Drizzle 1 teaspoon oil over each half and rub it around until the whole inside is coated. Sprinkle with salt and pepper, place on a parchment lined baking sheet center down, so it lays flat. Bake for 50 minutes.
Meanwhile, dice onion and mince the jalapeno and garlic. Heat a large saute pan over medium high heat. Put 2 teaspoons of oil into the pan, then the chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through.
Add tomatoes, cumin, chili powder, and salt. Stir to combine, bring mixture to a boil and cook uncovered for 15 minutes to reduce the liquid, stirring occasionally.
Remove from heat. Stir in the olives, and juice from the lime. When the squash is done, scrape the insides with a fork to release from edge, then create a little nest. Put a ¼ of the chicken mixture in each one. Put ¼ cup cheese over the top of each half, then place back into the oven for 5 minutes or until cheese is melted. Top with sliced avocado, diced tomatoes, onions, jalapeno, whole olives and a lime wedge.
