- 2 medium spaghetti squash, about 2- 2 1/2 lbs each
- 1 tbsp veg oil, plus a little extra to rub on the squash
- 1 cup diced onion
- 2 large garlic cloves, minced
- 1 tbsp Old El Paso™ taco seasoning mix
- 2 tbsp tomato paste
- 1 can (14 oz) Old El Paso™ enchilada sauce red
- 1 1/2 cups shredded leftover roast chicken
- 1 can (4 oz) Old El Paso™ Pickled Jalapeño Slices, diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup frozen corn, thawed
- 1/2 cup black beans, rinsed and drained
- 3/4 cup shredded cheddar mixed w/Monterey Jack or favorite melting cheese
Step 1 Preheat the oven to 400°F.
Step 2 Cut spaghetti squash in half and scoop out the seeds. Rub oil on the cut sides of each half. Place the squash halves face down on a foil-lined half sheet pan.
Step 3 Bake in the preheated oven 30 minutes or until tender when pierced with a fork.
Step 4 Using a fork, separate the strands of squash from the skin, leaving a little border around the top. Sprinkle the baked squash flesh with salt, then level it back into the shell.
Step 5 In a medium saucepan, sauté onion and garlic with 1 tablespoon of vegetable oil. When translucent, add taco seasoning and stir in tomato paste. Stir in the enchilada sauce and let simmer until thickened, about 5 minutes.
Step 6 Mix 1 1/2 cups of the sauce with the shredded chicken, chopped jalapeños, bell pepper, corn and black beans. Spoon filling into roasted squash halves. Pour more of the sauce over each half, then top with the cheese.
Step 7 Turn on broiler and broil 3-4 minutes until the cheese is golden and bubbling. Sprinkle chopped cilantro on top.
Expert TipsWe find using an ice cream scoop to get the seeds out of the squash much easier than a spoon.
Loosen the spaghetti squash strands from the shell before stuffing so it would be easier to eat.