Monday, February 1, 2016

Mexican Spaghetti Squash

This is a pretty tasty dish if you're into having something Mexican and you have a spaghetti squash that needs to be cooked. I like this dish because you can change it up any way you like depending on what you have on hand. I had some chicken thighs to cook so I used them in the dish as well. The chicken went into the slow cooker and the squash went into the oven. I always bake my squash whole cause I find the skin really hard to get a knife through until it's baked.

1 pkg boneless chicken thighs
1 cup salsa
Cumin, paprika, garlic powder, chili powder
Olive oil
1/2 onion chopped
1 avocado mashed with salt, pepper and juice of 1 lime
Some sour cream
Handful of shredded cheddar
Some jalapeƱo rings

In slow cooker, place chicken. Sprinkle on some cumin and pour in 1 cup salsa. Cook on Low for 5 hours.

An hour and 1/2 before serving, punch a few wholes in the squash, place in baking dish and bake for one hour at 400. After baking let it cool a bit and then slice in half and get the seeds out. Using tines of fork shred the squash into a bowl and stir in some olive oil, salt, pepper, paprika, chili powder, garlic powder, and cumin. Stir well. Cover bowl to keep warm.

From slow cooker, remove thighs and shred. Return meat to slow cooker and stir well.

When ready to serve, add squash, then a layer of chicken, some onion, sprinkle on some cheddar, add avocado mixture, a dollop of sour cream and jalapeƱos.

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