Deidra Mangus

I don’t know about you, but my family and I are huge fans of tacos. I mean, who isn’t? Every Tuesday, the kids feel that it should automatically be Taco Tuesday, along with multiple days throughout the week. So I decided to take this taco thing to another level, thanks to my very good friend who had this recipe! I did change it a little though so I wasn’t being a complete copy cat. Get ready for a delicious healthy Chicken & Spaghetti Squash Taco Casserole!

Ingredients:

• 1 medium spaghetti squash, cooked and shredded
• 3 medium/large chicken breasts, cooked and shredded
• 1 small (12 oz jar) of medium or hot salsa (Whichever you prefer)
• 1 12 oz can black beans
• 1/2 c plain Greek Yogurt
• 1 c shredded Mexican/Taco cheese, divided
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp oregano

Directions:

1. Take chicken breasts and cook in instant pot for 20 min (I add 1/4 cup water to prevent sticking to the bottom of the pot). If you do not have an instant pot, use a slow cooker and cook on high. Shred after done cooking.
2. Turn on oven to 350.
3. Meanwhile, to cook spaghetti squash, simply slice squash in half lengthwise, remove guts with a spoon, and set round parts upright on a plate and cook in microwave for 10-12 min. Place a paper towel between plate and squash when cooking. Once cooked, let cool and use a fork to remove spaghetti squash.
4. Place shredded chicken in a bowl and add salsa, black beans, chili powder, garlic powder, and oregano. Mix.
5. Using a 9X12 baking dish or casserole dish, place spaghetti squash, chicken mixture, Greek yogurt, black beans, & 1/2 cup cheese.
6. Top with remaining cheese and bake for 10-12 min (until cheese is melted).
7. Let cool before serving. Top with favorite toppings (I use jalepenos, greek yogurt, and avocado)!
8. Enjoy!