This meal is simple, flavorful, and a great way to sneak in some extra servings of veggies in a fun way!
You will need:
Spaghetti squash, halved long ways with the seeds scooped out
Chicken verde (see notes below)
Fresh cilantro
Fresh lime
Pickled jalapeños
Salt and pepper
Extra virgin olive oil
Paint the inside of the squash halves with olive oil, sprinkle with salt and pepper. Roast skin side up at 425 degrees for 45 minutes to an hour. You’ll want to roast the squash skin side up so the oil doesn’t pool into the middle of the squash and make it mushy. The squash is done when it is fork tender.
Run fork through squash to create the “spaghetti” strands. Fill with chicken verde, fresh cilantro, jalapeños, and a squeeze of lime. You may want to add cheese, hot sauce, salsa...be creative here and customize it to your taste!
*Chicken verde: this is very simple and only requires chicken breasts, salsa verde, and a crockpot. Put the chicken breasts and salsa verde in the crockpot on low for approximately 6 hours or until the chicken is cooked through. Shred with a fork. Voila!
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