Weight Watchers Spaghetti Squash Taco Bowls

Spaghetti Squash Taco Bowls Ingredients

Ingredients:

• 1 tsp olive oil
• 1 lb chicken thighs
• 1/2 onion chopped
• 2 cloves garlic minced
• 1/2 tsp pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 spaghetti squash clean of seeds and cut in half
• 1/2 cup water
• One 14 oz can of black beans drained
• 1/2 cup tomatoes diced for toppings
• 1/4 cilantro chopped for toppings
• 1 jalapeno sliced for toppings
• 2/3 cup cheddar cheese shredded for toppings

Instructions:

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper and place the spaghetti squash halves upside down on the baking sheet.
3. In the oven, cook the spaghetti squash for 50 to 60 minutes.
4. Remove from the oven and let cool.
5. During the spaghetti squash is in the oven, cook the chicken.
6. On high heat, heat the olive oil in a large skillet.
7. Sauté the chicken, onions, garlic, and pepper, chili powder, cumin, and paprika for 2-3 minutes or until the chicken is browned.
8. Add the black beans to the skillet.
9. Add 1/2 cup of water to the skillet if the mixture seems dry.
10. Cover the skillet and reduce the heat.
11. Cook the chicken for 10 to 15 minutes until the is cooked through.
12. Then remove the chicken from the heat and shred it.
13. Using a fork, gently shred the spaghetti squash, leaving it in the shell.
14. Add chicken and beans in the center of the spaghetti squash and top it with tomatoes, jalapenos, cilantro, and cheese to assemble the taco boats.
15. Either eat as is or place the taco boats under the broiler for 3-5 minutes to melt and brown the cheese.

Yield: 4

Weight Watchers Spaghetti Squash Taco Bowls

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These Weight Watchers Spaghetti Squash Taco Bowls are a healthy dinner idea for the whole family, and the leftovers are perfect for meal prep lunches too!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 tsp olive oil
• 1 lb chicken thighs
• 1/2 onion chopped
• 2 cloves garlic minced
• 1/2 tsp pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 spaghetti squash clean of seeds and cut in half
• 1/2 cup water
• One 14 oz can of black beans drained
• 1/2 cup tomatoes diced for toppings
• 1/4 cilantro chopped for toppings
• 1 jalapeno sliced for toppings
• 2/3 cup cheddar cheese shredded for toppings

Instructions

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper and place the spaghetti squash halves upside down on the baking sheet.
3. In the oven, cook the spaghetti squash for 50 to 60 minutes.
4. Remove from the oven and let cool.
5. During the spaghetti squash is in the oven, cook the chicken.
6. On high heat, heat the olive oil in a large skillet.
7. Sauté the chicken, onions, garlic, and pepper, chili powder, cumin, and paprika for 2-3 minutes or until the chicken is browned.
8. Add the black beans to the skillet.
9. Add 1/2 cup of water to the skillet if the mixture seems dry.
10. Cover the skillet and reduce the heat.
11. Cook the chicken for 10 to 15 minutes until the is cooked through.
12. Then remove the chicken from the heat and shred it.
13. Using a fork, gently shred the spaghetti squash, leaving it in the shell.
14. Add chicken and beans in the center of the spaghetti squash and top it with tomatoes, jalapenos, cilantro, and cheese to assemble the taco boats.
15. Either eat as is or place the taco boats under the broiler for 3-5 minutes to melt and brown the cheese.

Notes

Servings: Makes 4 servings

1 WW Point® per serving if you use boneless skinless chicken breasts instead of thighs.

21 Day Fix:

5 Green Containers

4 Red Containers

2 Yellow Containers

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 427Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 131mgSodium: 389mgCarbohydrates: 23gFiber: 5gSugar: 8gProtein: 26g