Go Back
+ servings
Mexican Spaghetti Squash Boats with Skinny Cilantro Lime Ranch www.lillieeatsandtells.com

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!
Author Lillie
Course Low Carb
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1
Calories 349 kcal

Ingredients

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: 349kcalSaturated Fat: 2.1gFat: 9.2gProtein: 38.4gCarbohydrates: 33.2g
Keywords avocado, boat, cilantro lime ranch, low carb, mexican, pico de gallo, spaghetti squash

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We'd love to see your creations!