Mexican Spaghetti Squash Boats with Skinny Cilantro Lime Ranch
Just a super quick and super healthy meal that can be thrown together in minutes if you've got a few things already whipped up in your fridge!
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 1 whole small spaghetti squash once I subtracted the skin it was 320 g cooked squash
- 100 grams cooked chicken I used my staple grilled chicken recipe
- 50 gram pico de gallo
- 30 grams avocado
- 20 g light cilantro lime ranch
- 30 g skinny chipotle cream
- 7 g cotija cheese this is such a game changer to me with Mexican food.. a little goes so far and adds so much flavor.
Instructions
- Cook spaghetti squash however you like. I love to roast it cut side down like Martha, but for this quick meal I just microwaved it! Poke it a few times and put the whole thing in for 5-8 minutes or until it's tender and you can squeeze it.
- Cut in half, carefully spoon out the seedy center trying not to waste a bunch of the squash.
- Now use a fork to pull apart the squash from the skin and form the strings- leaving it in the skin.
- Top with chicken, avocado, and pico. Drizzle with dressing and chipotle cream and a sprinkle of cotija. Finish with salt and pepper and some extra cilantro!
Nutrition
Serving: 1whole squash and toppingsCalories: 349kcalCarbohydrates: 33.2gProtein: 38.4gFat: 9.2gSaturated Fat: 2.1g
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