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Mexican Spaghetti Squash Boats with Skinny Cilantro Lime Ranch

Mexican Spaghetti Squash Boats with Skinny Cilantro Lime Ranch www.lillieeatsandtells.com

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!

Ingredients

Instructions

  1. 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.
  2. Cut in half, carefully spoon out the seedy center trying not to waste a bunch of the squash.
  3. Now use a fork to pull apart the squash from the skin and form the strings- leaving it in the skin.
  4. 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