Mexican Spaghetti Squash Bowls

• 1 spaghetti squash
• 2 cooked chicken breasts diced
• 1 fresh corn on the cob
• 1/4 cup chopped roasted red peppers (jarred)
• 4 chopped green onions
• 1/2 can ROTEL (diced tomatoes and green chiles)
• 8 -10 jalapeno slices chopped (jarred)
• 1/2 can rinsed and drained black beans
• 1 Chipotle pepper chopped (canned)
• 3 tbsp chopped fresh cilantro
• 1/4 tsp smoked papkrika
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 cup shredded cheese (I used a mexican blend)

1. Preheat oven to 375 F.
2. Cut squash in half lengthwise.
3. With a spoon scrape out seeds and dark yellow strings that the seeds are attached to.
4. Place squash face down on a foil lined rimmed baking sheet.
5. (I always use a rimmed sheet so there is no chance of them sliding off sheet when taking in and out of oven) Bake for 40-45 min.
6. While you squash is roasting remove kernels from corn cob.
7. Place them in a bowl and add the rest of the ingredients except cheese.
8. When your squash is ready remove from oven.
9. (You can test them to see if they are ready by scraping the insides with a fork, if the "strings" come off easily, they are ready.)
10. Let cool slightly so you can easily handle the squash.
11. Remove inside "strings" leaving a about a 1/4 inch layer on shells.
12. Add squash "strings" to the bowl with other ingredients and mix.
13. (Taste to see if you need more salt)
14. Place your mixture into squash shell.
15. Sprinkle with cheese.
16. Return to oven and cook for about 10-15 min or until the cheese is melted and bubbly.

squash, corn, red peppers, green onions, tomatoes, black beans, pepper, fresh cilantro, papkrika, ground cumin, garlic, kosher salt, black pepper, shredded cheese

Taken from cookpad.com/us/recipes/347031-mexican-spaghetti-squash-bowls (may not work)