• 1 cooked chicken breast, cut into chunks
  • 1 medium spaghetti squash (about 4 cups cooked)
  • 1 tablespoon olive oil
  • 1 cup kidney beans, drained and rinsed
  • 1 cup fresh salsa
  • 3 tablespoons fresh coriander, chopped
  • ½ cup shredded cheddar cheese
  • Sea salt & pepper
  • 1 tablespoon chili flakes, optional



  • Preheat your oven to 425°F and line the baking sheet with parchment.
  • Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.
  • Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa.
  • When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it!
  • Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese.
  • Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.