Spaghetti Squash Taco Bowls
Spaghetti squash is a versatile vegetable that's packed full of nutrients. These Spaghetti Squash Taco Bowls are a healthy dinner idea, and the leftovers are perfect for meal prep lunches!
Servings: 4 servings
Calories: 427kcal
Equipment
- Instant Pot 6 qt
- Sealing Rings
- Kitchen Knife
Ingredients
- 1 tsp olive oil
- 1 lb chicken thighs
- ½ onion chopped
- 2 cloves garlic minced
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ cup water
- 1 spaghetti squash cut in half and cleaned of seeds
- 1 14 oz can black beans drained
- ½ cup tomato diced for toppings
- ¼ cilantro chopped for toppings
- 1 jalapeno sliced for toppings
- ⅔ cup cheddar cheese shredded for toppings
Instructions
Instant Pot
- Turn the Instant Pot to sauté. When the Instant Pot is hot, add the olive oil.1 tsp olive oil
- Sauté the chicken, onions, garlic, pepper, chili powder, cumin, and paprika together for 3-5 minutes.1 lb chicken thighs, 1/2 onion, 2 cloves garlic, 1/2 tsp black pepper, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika
- Add the water to the Instant Pot.1/2 cup water
- Place the trivet on top of the chicken and then place your spaghetti squash halves on top of the trivet. This will keep the squash and chicken separated while it cooks. 1 spaghetti squash
- Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 8 minutes. Let the pressure release naturally.
- Remove the lid on the Instant Pot. Using the handles on the trivet, remove the spaghetti squash. Set it aside to let it cool.
- Using tongs or a fork shred the chicken into chunks, it should fall apart easily.
- Add the can of drained black beans along with the chicken back to the pot. Close the lid of the pot and allow the beans to heat while you scrape the spaghetti squash. 1 14 oz can black beans
- Once cooled a bit, scrape the spaghetti squash halves with a fork. You will see the squash strands separate from the sides and look similar to spaghetti noddles. Leave the shredded squash in the bowls and continue to the next step of assembly.
- Assemble the taco boats by placing the chicken and beans in the center of the spaghetti squash and topping it with tomatoes, jalapeños, cilantro, and cheese. Either eat as is, or place the taco boats under the broiler for 3-5 minutes to melt and brown the cheese. 1/2 cup tomato, 1/4 cilantro, 1 jalapeno, 2/3 cup cheddar cheese
Oven
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the spaghetti squash halves upside down the baking sheet. 1 spaghetti squash
- Cook the spaghetti squash in the oven for 50-60 minutes. Remove from the oven and let cool.
- While the spaghetti squash is in the oven, cook the chicken. Heat the olive oil in a large skillet on high heat. 1 lb chicken thighs
- Sauté the chicken, onions, garlic, pepper, chili powder, cumin, and paprika for 2-3 minutes or until the chicken is browned. 1 lb chicken thighs, 1/2 onion, 2 cloves garlic, 1/2 tsp black pepper, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika
- Add the black beans to the skillet. If the mixture seems dry, add 1/2 cup of water to the skillet. 1 14 oz can black beans, 1/2 cup water
- Cover the skillet and reduce the heat. Cook for additional 10-15 minutes until the chicken is cooked through.
- Remove the chicken from the heat and shred the chicken.
- Gently shred the spaghetti squash with a fork, leaving it in the shell.
- Assemble the taco boats by placing the chicken and beans in the center of the spaghetti squash and topping it with tomatoes, jalapeños, cilantro, and cheese. Either eat as is, or place the taco boats under the broiler for 3-5 minutes to melt and brown the cheese. 1/2 cup tomato, 1 jalapeno, 1/4 cilantro, 2/3 cup cheddar cheese
Video
Notes
If you're having trouble cutting through your spaghetti squash, poke a few holes with a fork and microwave the entire squash for 3-4 minutes.
Nutrition
Calories: 427kcal | Carbohydrates: 21g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 261mg | Potassium: 611mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1243IU | Vitamin C: 13mg | Calcium: 211mg | Iron: 2mg