ARCHBOLD WEATHER

Taco-Stuffed Spaghetti Squash


2 pounds spaghetti squash
2 tablespoons extra virgin olive oil, separated
1 cup diced red onion
3 cloves garlic
1 pound ground chicken
1 14-ounce can diced tomatoes 1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon salt
1 2.25-ounce can black sliced
olives
1 lime
1 1/2 cups Monterey jack
cheese
1 avocado, diced
1 large tomato, diced
1 jalapeño, sliced
1/2 cup black medium olives
1 lime, wedged

Preheat oven to 400 degrees.

Place whole squash into microwave and cook for 3 minutes. This makes it easier to cut in half.

When done, cut in half and scrape out the seeds.

Drizzle 1 teaspoon oil over each half and rub it around until the whole inside is coated. Sprinkle with salt and pepper.

Then place squash halves on a parchment-lined baking sheet center down, so they lay flat. Bake for 50 minutes.

Meanwhile, dice onion and mince the jalapeño and garlic.

Heat a large sauté pan over medium-high heat. Pour 2 teaspoons of oil into the pan, then add the chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through.

Add tomatoes, cumin, chili powder and salt to chicken mixture. Stir to combine, bringing mixture to a boil.

Cook uncovered for 15 minutes to reduce the liquid, stirring occasionally.

Remove from heat. Stir in the olives and juice from the lime.

When the squash is done, scrape the inside with a fork to release from edge, creating a little nest in each half.

Put 1/4 of the chicken mixture in each half. Put 3/4 cup cheese over the top of each half, then place back into the oven for 5 minutes or until cheese is melted.

Top with sliced avocado, diced tomatoes, onions, jalapeño, whole olives and a lime wedge.