What to cook this week: Stuffed Spaghetti Squash

You know how those videos pop up on your Facebook feed from your past browsing history or interests. Well! No big surprise when I get a ton of food clips and pictures on mine. I generally get short videos from Tastemade,Tasty or Buzzfeed. This one in particular caught my attention. It looked really good and for once I had most of the ingredients sitting at home. 

I decided this would be a good "Adult" lunch since the kids would turn up their noses at the sound of anything squash and especially stuffed squash. So in keeping with out palette, I made it souped up and spicy. 

The boys decided to take a taste test from my husband and who would have thought that they would absolutely LOVE it and pretty much devour it with huge gulps of water in between (Spicy much). Long story short, they asked me to make it again the following day minus the spices. Lets get to the best part...

RECIPE: Stuffed Spaghetti Squash

Ingredients
1 TBSP olive oil
1 spaghetti squash (baked in the oven)
1/2 onion, chopped
1/2  red bell pepper, diced
1/2 green bell pepper, diced
4-5 mushrooms, diced
2 cloves garlic, minced
1 tomato, chopped
1 chipotle pepper (canned, chopped)
1/2 cup chicken, cooked and diced
1/2 cup black beans
1/2 cup corn kernels
1/2 cup heavy cream
1 cup pepper jack cheese, shredded
cilantro for garnish

Directions

1. Place the halved spaghetti squash, cut side down on an foil lined baking sheet. bake at 350 degrees for about 15-20 minutes. Let cool.
2. Heat the olive oil and saute the onion for a few minutes till opaque.
3. Add the diced mushroom and bell peppers to it and saute for a couple more minutes.
4. Add the cooked chicken breast, corn and black beans. Stir and saute.
5. Add the garlic, chipotle pepper and chopped tomatoes. Stir.
6. Season with salt and pepper and pour in the heavy cream. Stir to combine and turn off the heat. let it cool a little.
7. Using a fork, scoop out the spaghetti from the shell. Mix in half of the pepper jack cheese and the spaghetti to the skillet and toss it well to combine.
8. Fill the shells with the mixture. Sprinkle the rest of the cheese on top and bake in a 400F oven for 12-15 minutes or till the cheese bubbles and browns. Garnish with chopped cilantro and serve.

A great way to use up leftover turkey and stuffing etc to make the filling for a stuffed squash. Hope you all have a Happy Thanksgiving.