Cuban Style Stuffed Spaghetti Squash

This is a comforting, flavorful dish that's full of Island flavor! It's a great meal that fills you up and keeps your diet healthy too. Cuban Style Stuffed Spaghetti Squash are loaded with protein, low carb, dairy free and deliciously sweet and spicy. I especially love the juicy chunks of pineapple together with the jerk spice and habanero pepper. It's cozy enough for a winter's night but with bright summer flavors that make it a year round family favorite.

You can make it very spicy if you like it that way but will be just as good and good for you if you leave the habanero out. This is definitely a very family friendly meal when you adjust the spice level to your own families taste.

I really like to cook my spaghetti squash with the cut side up. This allows excess moisture to evaporate while the squash steam roasts in the oven. Spaghetti squash has a tendency to be a bit soggy and this helps keep it firm with a more pasta like texture in my opinion. Just rub a little oil on the cut surface, add an inch of water to the pan and bake it in the oven at 350 degrees until the "spaghetti" pulls away from the shell easily. This takes about 60-90 minutes depending on the size of your squash.

Keep an eye on the water in the pan. You may need to add some if it evaporates before the squash is done baking.

Here are a few pictures showing how I put this tropical deliciousness together.

Delicious, filling, healthy, tropical comfort food.

Cheers!

~Melisa

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Cuban Style Stuffed Spaghetti Squash

Ingredients

1 large spaghetti squash

4 boneless skinless chicken thighs, chopped in 1 inch pieces

1 1/2 Tablespoons Jerk Seasoning

1 1/2 Tablespoons soy sauce

1 1/2 Tablespoons canola oil

1 habanero chili, deseeded and minced

1 can chunk pineapple drained or 14 oz. fresh chopped pineapple

1 14 oz. can black beans, rinsed and drained

2 Scallions, chopped

Lime wedges and cilantro for serving

Method

Combine chicken, jerk seasoning, soy sauce and canola oil and allow to marinate at least 30 minutes to overnight. I usually marinate about an hour.

Cut the Spaghetti squash in half lengthwise and remove the seeds. Place the halves cut side up in a large baking pan and fill the pan with 1 inch of water. Bake at 350 degrees 60-90 minutes depending upon the size of your squash.

Stir-fry the chicken in a skillet over medium heat and then remove it and set aside.

In the same pan, add the pineapple and fry over medium heat until caramelized, stirring occasionally.

When the pineapple is nice and browned, add the chicken, black beans, habanero chili and scallions to the skillet then stir to combine and cover to heat through.

When the squash has softened and pulls away from the shell easily, scoop out the "spaghetti" with a fork and add it to the skillet with the rest of the ingredients and stir to combine.

Now you can simmer for 20-30 minutes until heated through and serve from the skillet or add the mixture back into the shells and return them to the oven to heat through at 350 degrees for 20-30 minutes.

Serve with lime wedges and chopped cilantro.

Enjoy!