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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!
Prep Time5 minutes
Cook Time5 minutes
Course: Low Carb
Cuisine: Mexican
Keyword: avocado, boat, cilantro lime ranch, low carb, mexican, pico de gallo, spaghetti squash
Servings: 1
Calories: 349kcal
Author: Lillie



  • 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!


Serving: 1whole squash and toppings | Calories: 349kcal | Carbohydrates: 33.2g | Protein: 38.4g | Fat: 9.2g | Saturated Fat: 2.1g