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Mexican Spaghetti Squash Boats with Skinny Cilantro Lime Ranch
LILLIE EATS AND TELLS7Ingredients
10Minutes
120Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium140mg6% |
| Potassium105mg3% |
| Protein8g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g2% |
| Sugars<1g |
| 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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