Super great for Sunday meal prep! These chicken taco spaghetti squash boats are filling, easy, cheap to make and make FANTASTIC leftovers for lunch or dinner.
Well hey there!
It’s been mega sunny here the last few days which has been excellent given the previous couple of weeks of blaaah grey weather. I’ve been more productive in the last 3 days than I think I was for two weeks straight. It’s great.
I’m spending today and tomorrow wrapping some things up before I head to FBC2017, the Food Bloggers of Canada conference in Ottawa. I’m excited but sometimes get weird in big crowds. It never used to be my favorite thing… put me in a small crowd and I’m like Hi, let’s all be best friends! But a whole lotta people? It’s mildly intimidating. Or at least, it used to be.
BUT I’m looking forward to the listening to the speakers, mingling with fellow bloggers and getting to know some brands better. You can follow along on Instagram in my stories if you’ve ever wondered what a food bloggers conference is like! This will be one of the few settings where I’m not the weird one whipping out my phone to constantly update social media (I generally don’t do it for that reason… also because I usually prefer to just be in the moment instead of documenting it). In fact, it’s probably weirder if I don’t do it.
ANYWHO on to today’s topic of chicken taco spaghetti squash boats! You guys freaking loooove my easy taco rice bowls. Google loves them, readers love them, pinterest loves them. It’s just a big ol’ love fest. I literally make them 3-4 times a month and have since just before I originally shared the recipe way back when. It’s consistently been one of the most popular recipes here on this little site and for good reason!
So today I decided to change it up. Actually, I change the bowls up almost every time I make them. Not drastically, mind you. But I often add a shiz ton more veggies to it to bulk it out/get more in if we’ve been lacking in that department or I swap out what kind of meat I use or I don’t use rice and just use baked potatoes/sweet potatoes/squash instead. Ya know, I just go with what we have/are craving.
This time I went with chicken and added a bunch of tomato sauce to make it, well, saucy and… umm.. more tomato-y? Aaaand then added some chipotle powder for good measure and piled it on top of a steaming pile (boat?) of spaghetti squash. Topped with the usual suspects of cheese, greek yogurt (5% plain is life) and salsa galore. You can do the avocado thing if ya want, I’m just too cheap to buy them these days.
By the by, I know a lot of people use spaghetti squash to cut back on carbs. That’s not what we do in this house. No, sir. We like spaghetti squash, yes, and we like increasing our veg intake for health and all that jazz, but we love carbs around here and carbs are probably more important for your overall health than veggies. Maybe they’re equal. DON’T QUOTE ME. This isn’t news. So yes, we have beans and corn. That’s carbs. But I need more than a few beans to be happy in the carb department.
Enter random side dish of roasted potato wedges. It kind of goes? Sort of. I was going to go with cheese and crackers because I like to make things weird (like that one time I cooked salmon and served it with a side of pizza and broccoli), but there was already cheese in the boat and I’d had cheese twice already. I do actually have a cheese limit, oddly enough. So potato wedges! a mix of regular potatoes and sweet potato are my jam. Actually, I’ll rip the sweet potato fries in to small pieces and then mix it all around in my taco boat. Weird? Yes. Delicious? YES. it’s the sweet and savory thing.
For the record, I used frozen McCain potato and sweet potato wedges because I have no interest in making every single thing from scratch. Not sponsored, just a general PSA that making everything from scratch isn’t necessary and gets super annoying sometimes.
Take shortcuts. It’s okay.
We definitely decided the meat filling would be excellent made in to some kind of lasagna. Or on spaghetti… then baked with cheese.
We do things a little weird in our house. You should try it. Be a rebel. Shake things up and carb it up!
Also, how many times do we think I can say carb in one post? And weird? Because apparently those are the words of the day. I need to expand my vocabulary.
- 1 lb lean ground chicken
- 1 tsp salt
- ½ tsp black pepper
- 1 TBSP chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- ½ tsp chipotle podwer
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp oregano
- ¼-1/2 tsp cayenne pepper
- 24oz crushed tomatoes or tomato sauce (no salt added)
- 1½ cups frozen corn
- 1 15oz can black beans, rinsed and drained
- 2 medium spaghetti squashes, halved and seeded
- shredded cheddar/monterey jack/whatever cheese you want
- sour cream/greek yogurt
- chips, etc.
- Preheat oven to 425F
- Place the spaghetti squash cut side down on parchment paper lined baking sheets. Bake for 40-50 minutes or until flesh is soft and easily shredded with a fork, taking care not to cook it to mush. Set aside to cool slightly.
- Meanwhile, heat a large skillet over medium-high heat. When hot, add the chicken and salt, cook, breaking the meat up, stirring often, until mostly cooked. Add all of the seasonings and cook, stirring constantly for 1 minute. Add the crush tomatoes, bring to a simmer, add the corn and black beans and continue to cook, stirring often until thickened.
- Taste, adjust salt and pepper/other seasonings to your liking.
- Shred spaghetti squash, place in bowls or back in the squash skin, top with meat mixture, cheese and any other of your preferred toppings. Eat warm.
I also topped our boats with goldfish because Mark feels like he needs crunch in his meals and I find that annoying.... so I dump goldfish on his food and tell him that's his crunch. He finds it quite hilarious.
Adapted from my Easy Taco Rice Bowls