1 large spaghetti squash
1 tablespoon butter
1 tablespoon olive oil
1 jalapeno, minced
3 cloves garlic, minced
1 onion, chopped
10 oz crimini mushrooms, sliced
3/4 (loose) cup baby spinach
2 cups cubed, cooked chicken breast
14 oz canned black beans, drained
freshly ground black pepper
Preheat oven to 350. Line a baking sheet with parchment paper or foil. Cut the squash in half from top to bottom. Scoop out the seeds and discard. Place the squash cut side down on the parchment. Bake for 30-40 minutes or until the skin is easily pierced with a fork. Scoop out the insides. Set aside.
Meanwhile, heat the oil and butter in a large skillet. Cook the onion, garlic and mushrooms until the onion is soft and translucent, about 5 minutes. Stir in the spinach and cook 1-2 minutes or until wilted. Add the chicken, beans, salt and pepper and cook, stirring occasionally, until warmed through and all ingredients are evenly distributed. Serve immediately.