Happy 2014 everyone! If you’re working on New Year’s resolutions and aiming to meet weight-loss goals, this recipe is for you. To start the year, I’m sharing a hearty, satisfying dish — my Mexican Chicken Spaghetti Squash Bowl.
Spaghetti squash is a versatile, low-carb alternative to pasta and rice. By swapping traditional grains for squash “noodles,” you get a filling meal with fewer calories and points while keeping portions generous and satisfying.
One day I wanted a big chicken taco bowl but wanted to cut carbs, so I tried using spaghetti squash instead of rice. I had only used squash in Italian-style dishes before, so I wasn’t sure how it would work with Mexican flavors. The squash is mild and easily absorbs the seasonings, and the slight crunch of the strands was a pleasant surprise. Best of all, the bowl felt big and satisfying while staying light.
At just 5 Points per serving, this Mexican Chicken Spaghetti Squash Bowl is a winner for anyone looking for flavor, fiber, and protein without the heavy carbs.
Mexican Chicken Spaghetti Squash Bowl
This recipe replaces rice with low-carb spaghetti squash strands to create a large, fiber-rich, protein-packed bowl that’s light on calories but big on flavor.
Ingredients
- 1 large spaghetti squash
- 1 lb boneless, skinless chicken breast
- 1 (15 oz) jar salsa
- 1 cup black beans, cooked
- 1/2 cup reduced-fat sour cream
- 1/2 cup reduced-fat Mexican blend cheese, shredded
- 1 small red onion, diced
- 1/2 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper to taste
- Pickled jalapeño slices (optional)
Instructions
- Place the chicken breasts and salsa in a slow cooker. Cook on low for 4–6 hours, or until the chicken shreds easily with a fork. Remove the chicken to a bowl and shred with two forks.
- Cut the spaghetti squash in half and remove the seeds. Place cut-side down in a microwave-safe dish with about 1/2″ of water. Microwave 8–10 minutes, or until tender. Let cool 10 minutes, then scrape out the noodle-like strands with a fork.
- Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and cook 1–2 minutes until fragrant.
- Add the squash strands, cumin, paprika, chili powder, salt, and pepper. Toss for a few minutes until the strands are heated through and evenly coated with seasoning.
- Divide the seasoned squash evenly among six bowls and top each portion with shredded chicken.
- Finish each bowl with black beans, shredded cheese, diced onion, cilantro, a dollop of reduced-fat sour cream, and pickled jalapeño slices if desired.
Preparation time: 20 minute(s)
Cooking time: 6 hour(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 6
Culinary tradition: Mexican
Calories: 224
Fat: 5.5g
Protein: 24.5g
Tip: If you’re short on time, use chopped cooked chicken or leftover rotisserie chicken tossed with salsa instead of slow-cooked shredded chicken.
Entire recipe makes 6 servings
Serving size: 1 bowl
Each serving = 5 Points
Per serving: 224 calories; 5.5g fat; 18g carbohydrates; 24.5g protein; 4g fiber