Found on Pinterest, this recipe was contributed by author Becca Ludlum, who blogs on her site, “My Crazy Good Life”.
Prep time: 15 minutes
Cook time: 50-60 minutes
Servings: 4
Ingredients:
1 teaspoon Olive oil
1 pound Chicken thighs
1/2 Onion, chopped
2 cloves Garlic, minced
1/2 teaspoon Black pepper
1 teaspoon Chili powder
1 teaspoon Cumin
1 teaspoon Paprika
1 Spaghetti squash, cut in half and cleaned of seeds
1/2 cup Water
1 14 oz can Black beans, drained
1/2 cup Tomatoes, diced for toppings
1/4 Cilantro, chopped for toppings
1 Jalapeno, sliced for toppings
2/3 cup Cheddar cheese, shredded for toppings
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the spaghetti squash halves upside down on the baking sheet.
2. Cook the spaghetti squash in the oven for 50-60 minutes. Remove from the oven and let cool.
3. While the spaghetti squash is in the oven, cook the chicken. Heat the olive oil in a large skillet on high heat.
4. Sauté the chicken, onions, garlic, and pepper, chili powder, cumin, and paprika for 2-3 minutes or until the chicken is browned.
5. Add the black beans to the skillet. If the mixture seems dry, add 1/2 cup of water to the skillet.
6. Cover the skillet and reduce the heat. Cook for additional 10-15 minutes until the chicken is cooked through.
7. Remove the chicken from the heat and shred the chicken.
8. Gently shred the spaghetti squash with a fork, leaving it in the shell.
9. 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.
10. Either eat as is, or place the taco boats under the broiler for 3-5 minutes to melt and brown the cheese.