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.)
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!