Ingredients

The following ingredients have 4 Servings
  • 1 large spaghetti squash
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 3 cups cooked, shredded chicken breast
  • 4 oz can diced green chilies
  • ¼ cup lime juice
  • ¼ cup fresh cilantro
  • 2 cups pepper jack cheese (shredded)
  • 1 avocado (diced)

Instruction

  • Preheat the oven to 400° F.
  • Slice the spaghetti squash in half, remove the seeds and brush the inside with olive oil.
  • In a small bowl, combine the chili powder, cumin, salt and pepper.
  • Sprinkle 1 tsp of this mixture on each half of spaghetti squash, reserve the rest for later.
  • Turn the spaghetti squash over, cut side down on a baking sheet and place in the oven for 45 minutes.
  • While the squash is roasting, combine the shredded chicken with the remaining seasoning mix, diced green chilies, lime juice and cilantro.
  • Once the squash is roasted, remove from the oven and use a fork to pull the spaghetti squash “noodles” apart in the squash.
  • Fill each half of squash with the green chili chicken, then top with the pepper jack cheese.
  • Place back in the oven for 10 minutes.
  • Remove from the oven and top with avocado and more fresh cilantro, if you’d like.