5 from 9 votes
Chicken Taco Spaghetti Squash
Watching your carbs? If so, you'll love this Chicken Taco Spaghetti Squash with only four ingredients. {gluten-free}
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
2
Calories:
468 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 spaghetti squash
- 2 teaspoon olive oil
- ¼ - ½ cup salsa
- 1 cup chicken shredded, cooked
- ½ cup cheddar cheese shredded
- salt
- black pepper
Instructions
- Preheat oven to 400°.
- Poke the squash several times with a fork and microwave for five minutes. Cut in half and save one-half for later.
- Scrape out seeds with a large spoon.
- Place squash half face down in a microwave safe dish with 1 inch of water on the bottom.
- Microwave for about 8-10 minutes. Remove carefully and let cool.
- Drizzle with olive oil, salt, and pepper.
- Using a fork, scrape down the sides, close to the edge and make strands.
- Pour strands into a mixing bowl and toss with salsa and chicken.
- Pour back into squash and top with cheese.
- Bake for about 10-15 minutes or until cheese is gooey.
Cup of Yum
Nutrition Information
Calories
468kcal
(23%)
Carbohydrates
47g
(16%)
Protein
26g
(52%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
83mg
(28%)
Sodium
487mg
(20%)
Potassium
925mg
(20%)
Fiber
10g
(40%)
Sugar
18g
(36%)
Vitamin A
1100IU
(22%)
Vitamin C
14.3mg
(16%)
Calcium
369mg
(37%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 468
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 83mg | 28% |
| Sodium | 487mg | 20% |
| Potassium | 925mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 18g | 36% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 369mg | 37% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.