'BURRITO-STUFFED' SPAGHETTI SQUASH

'Burrito-Stuffed' Spaghetti Squash image

Try this 'Burrito-Stuffed' Spaghetti Squash this week! Imagine a cheesy, meaty burrito stuffed into squash halves instead of a tortilla. When spaghetti squash is in season, this 'Burrito-Stuffed' Spaghetti Squash is a must-try!

Provided by My Food and Family

Categories Home

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 spaghetti squash (3 lb.), cut in half, seeded
1 Tbsp. oil, divided
1/2 cup chopped onions
1/2 cup chopped red peppers
1 clove garlic, minced
1 can (15.5 oz.) black beans, rinsed
1/2 cup frozen corn
1 cup shredded rotisserie chicken
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup sour cream
2 Tbsp. chopped fresh cilantro

Steps:

Heat oven to 400ºF.
Brush cut sides of squash evenly with half the oil; place, cut sides down, on baking sheet. Bake 30 min. or until tender.
Meanwhile, heat remaining oil in medium skillet on medium-high heat. Add onions and peppers; cook 3 min., stirring frequently. Add garlic; cook and stir 30 sec. Add beans and corn; cook 2 to 3 min. or until heated through, stirring frequently. Remove from heat; set aside. Combine chicken and salsa.
Remove squash from oven. Use fork to scrape insides of squash halves into large bowl. Return squash shells, cut sides up, to baking sheet. Fill with layers of half each of the scraped squash and bean mixture; cover with layers of chicken and half the cheese. Repeat layers of squash, bean mixture and cheese.
Bake 10 to 15 min. or until squash filling is heated through and cheese is melted.
Serve topped with sour cream and cilantro.

Nutrition Facts : Calories 390, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 20 g