I’ve only ever cooked spaghetti squash, scooped out the flesh, and used it for my Spaghetti Squash Tomato Bake, or topped it with pasta sauce. Roasting and tossing it with a sauce (especially a tart and tangy one) was AMAZING! Thanks to the lovely Sarah at A Gutsy Girl, my world has been rocked. This is now one of my favorite ways to eat spaghetti squash! I tweaked things for a different flavor and added chicken. I can’t wait to use the same method of cooking spaghetti squash from now on. Next time, I’ll try a different type of sauce…maybe Asian or African.
Cilantro Lime Spaghetti Squash with Chicken
Prep Time: 15 hours
Cook Time: 4 minutes
Total Time: 4 hours, 15 minutes
Yield: 2-3
Ingredients:
1 large spaghetti squash
2 frozen chicken breasts
3 lemons (juiced)
2 limes (juiced)
4 cloves of garlic
1 bunch of fresh cilantro
5 tbsp olive oil
1 tsp cumin
1/2 tsp garlic powder
1-2 tsp honey
salt and pepper to taste
Instructions:
- For Sauce: Add all ingredients except for squash, chicken, honey and 3 tbsp of olive oil to blender or food processor and mix until smooth. Taste test and if sauce is too acidic, add honey gradually. Set sauce aside.
- For Chicken: Place frozen chicken breasts into the bottom of a crock pot and pour half of the sauce on top, making sure to coat each breast. Cook on high 1 hour and then low for 2 1/2 – 3 hours.
- For Squash: Preheat oven to 400°F. Cut squash in half and remove seeds. Next, cut squash into quarters and place onto a baking sheet. Drizzle 1- 1 1/2 tbsp of olive oil onto each squash quarter and rub in (you made more or less oil, depending on how big your squash is). Sprinkle salt and pepper on each squash quarter. Roast squash in oven for 40-45 minutes, or until slightly browned and flesh is soft when pierced with a fork.
- To Serve: When squash is done, scoop out flesh with a spoon or fork into a large bowl and toss with the remainder of the sauce. Serve chicken breast on top, and top with fresh tomatoes, avocado, or cilantro. Enjoy!
Note: You don’t have to use your slow-cooker for the chicken. You can marinate fresh chicken breasts in half of the sauce and broil or grill them and serve on top of your squash. Since I needed to have dinner ready when we got home from CrossFit, I made the chicken in my crock pot and set my oven for a delay start, so the squash was roasting while we were at the gym. It saved so much time and was super-quick to prepare when we got home!
This recipe was provided by a super fabulous ‘mommy’: Melissa at Fit n’ Well Mommy. Go and visit Melissa on her website for even more yummy new recipes, health and fitness tips, and join The Naked Label as we follow her on her fun-filled (and often humorous) journey through mommyhood! Click Here.
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