Mexican Spaghetti Squash Boats with Skinny Cilantro Lime Ranch

LILLIE EATS AND TELLS
7Ingredients
10Minutes
120Calories

Ingredients

US|METRIC
  • 1 whole spaghetti squash (small, once I subtracted the skin it was 320 g cooked squash)
  • 100 grams cooked chicken (I used my staple grilled chicken recipe)
  • 50 grams pico de gallo
  • 30 grams avocado
  • 20 grams ranch (light cilantro lime)
  • 30 grams cream (skinny chipotle)
  • 7 grams cotija cheese (this is such a game changer to me with Mexican food.. a little goes so far and adds so much flavor.)
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    NutritionView More

    120Calories
    Sodium6% DV140mg
    Fat14% DV9g
    Protein16% DV8g
    Carbs1% DV3g
    Fiber2% DV<1g
    Calories120Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol30mg10%
    Sodium140mg6%
    Potassium105mg3%
    Protein8g16%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber<1g2%
    Sugars<1g2%
    Vitamin A4%
    Vitamin C2%
    Calcium4%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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