Cheesy Mexican Spaghetti Squash

Cheesy Mexican Spaghetti Squash

Serves 4
· Per serving: 1 leaner, ~3 green, 3/4 healthy fat*, 3 condiments
·
· 3 cups zucchini noodles or cooked spaghetti squash
· 1 Tbsp extra-virgin olive oil
· 1 1/4 lb raw boneless skinless chicken breast, cut into cubes
· ½ cup chopped green scallions
· 1 medium bell pepper, sliced
· 1 tbsp. chili powder
· 1 tbsp. cumin
· 2 tsp. dried oregano
· 1 15-oz. can fire-roasted tomatoes
· 1/2 c. low-sodium chicken broth
· 3/4 c. unsweetened almond or cashew milk
· 1/2 c. reduced fat shredded Cheddar
· 1/2 c. reduced fat shredded pepper jack
*Technically there are only ¾ of a healthy fat serving per person, but that is actually the perfect amount since 3 of the 4 lean proteins in this recipe are “leaner” and 1 of the 4 is a lean (which does not require a healthy fat). Just wanted to clarify.

1. Cook spaghetti squash.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and cook 6 minutes. Season with salt and pepper. Add onions and peppers and cook until tender, 4 minutes more. Add chili powder, cumin, and oregano and stir until coated.
3. Add tomatoes and stir, then add chicken broth and almond or cashew milk.  Add cooked spaghetti squash to skillet and toss until coated, then add cheeses and stir until creamy.
4. Garnish with cilantro and serve.