TINY Kitchen Spaghetti Squash Burrito Bowls

Spice up your next Taco Tuesday - or any day, really - with this awesome new recipe that lets you skip the tortillas and add in one of fall's best seasonal ingredients: squash! This dish pairs fantastically with fresh sliced avocado and a side of tortilla chips, and is so yummy that even those non-squash lovers will be asking for seconds. Plus it's served inside the actual squash which means less dishes too do (woohoo!). Win-win. Now, let's cook!

Hope you enjoy it!

Tessa

INGREDIENTS

1 large spaghetti squash, washed

1 large chicken breast, boiled and shredded

6 green onions, diced

1 bell pepper, diced

1 tbs minced garlic

2 oz diced Jalapeno

1 ½ tbs coconut oil (1tbs or squash, ½ for veggies)

1 can organic black beans, rinsed

1 cup salsa

½ cup shredded cheddar cheese

2 tsp cumin (1tsp beans, 1 tsp veggies)

dash salt and pepper

DIRECTIONS

Preheat oven to 400 degrees
Line a medium baking sheet with foil
Wash your spaghetti squash and slice in half
De-seed with a large spoon, getting out all of the darker orange strings holding onto seeds as well
Gently oil the inside exposed flesh of the squash with 1 tbs coconut oil
Optional: sprinkle flesh with light salt
Place squash, face down, on baking sheet, and bake for 35 – 40 minutes
TINY Kitchen TIP: How do you tell if your spaghetti squash is done? Carefully remove from oven and hold upright. Run a fork down the flesh - if it's ready, strands of squash should easily come loose as you scrape it. If not, put it back in the oven for a few more minutes and test again.
While your squash cooks, warm beans in a small sauce pan over low heat, adding cumin and salt and pepper to taste
Meanwhile, sautee the onion and garlic in coconut oil for a few minutes or until aromatic
Add bell pepper to garlic and onion, sprinkle with light salt and pepper and cumin
Once veggies and beans are ready, combine them in a large mixing bowl and add salsa
Add shredded chicken and stir to combine
Set aside
Once your squash is perfectly cooked and has cooled enough that you can hold the halves in your hands, begin to scrape the insides onto a large cutting board. Be sure to leave about 1/2 - 3/4 inch of flesh along the sides of the squash halves
Once you've thoroughly scraped your spaghetti squash, add squash to mixing bowl and stir all ingredients together until combined. Now's a good time to have to taste test your work ;)
Turn the oven to broil
On same baking tray as before, place your squash flesh side up
Using tongs or a large slotted spoon, fill each half of your squash with your delicious mixture of veggies, meat and spaghetti squash
Sprinkle each half with about 1/4 cup shredded cheddar cheese
Place in oven and broil for about 5 minutes, keeping an eye on it so that the cheese is bubbling and golden brown
Serve hot!