Southwest Chicken and Spaghetti Squash

• 4 cups spaghetti squash, cooked and flesh strands removed from the rind
• 4 Tbsp olive oil, divided
• 12 oz chicken breast, cubed
• 1 Tbsp ground cumin
• 1 Tbsp chili powder
• ½ tsp turmeric
• ¼ tsp sea salt
• 1 cup green bell pepper
• 2 cups tomatoes, chopped
• 1 cup frozen corn, thawed
• 2 cups black beans
• 1 can green chilies, diced
• 2 cups cheddar cheese, shredded
• ½ bunch cilantro, chopped

1. Preheat oven to 400 degrees.
2. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add chopped chicken, sprinkle with half the amount of cumin, chili powder, turmeric and salt. Cook stirring occasionally for about 7-10 minutes until the chicken is cooked through.
3. Add the remaining olive oil to the skillet along with the green pepper, tomatoes, corn, black beans and green chilies. Add the remaining spices and stir everything together to combine. Remove from heat.
4. Add the spaghetti squash flesh and the chicken mixture from the skillet to a large bowl. Stir to combine all ingredients. Add salt or more spices as needed.
5. Set oven to broil.
6. Place mixture in a 13x9 inch pan and cover with cheddar cheese. Broil in the oven for 1-2 minutes until the cheese melts.
7. Remove from oven and top with chopped fresh cilantro.

TIP: To cook the spaghetti squash, cut in half and boil it for about 20 minutes or bake at 400 degrees for 40 minutes (depending on size) or until fork tender.

Photo Credit - Sue Trobee‎