Chicken Spaghetti Squash

These chicken spaghetti squash boats can be prepared in only 20 minutes!!! Fill them with mega healthy Broccoli Cole Slaw seasoned with cajun spice, top with delicious melty cheese and pop under the broiler for only a couple of minutes. PERFECTION on the dinner table!

Course Main Course

Cuisine International

Keyword chicken spaghetti squash

Prep Time 3

Cook Time 8

Total Time 20

Servings people

Calories 571kcal

Ingredients

1 medium spaghetti squash (2-3 lbs)
1/2 Tbsp avocado oil (or any other high smoke point oil)
1 large chicken breast
1 bag Mann's Broccoli Cole Slaw
1 tsp cajun seasoning
sea salt
pepper
1 cup grated melty cheese (Swiss, Emmentaler, Edamer, Cheddar...)
parsley (optional, for garnish)

Instructions

Wash and dry spaghetti squash and cut in half lengthwise.
Either cook in the pressure cooker for 8 minutes on high pressure quick pressure release or the in the oven for 40-ish minutes at 400F (see more detailed instructions in blog post above).
While spaghetti squash is cooking prepare filling. Preheat a large pan over medium heat.
While pan is preheating cut chicken breast into 2 inch cubes.
Add oil to hot pan and then place chicken cubes carefully into pan making sure to not overcrowd the pan and leave some room between each cube (see video).
Salt and pepper to taste and sprinkle evenly with cajun seasoning.
Fry for 2-3 minutes on one side and 2-3 minutes on the other or until done.
Add Mann's Broccoli Cole Slaw and stir-fry until the slaw softens to your liking. It's better to undercook a little as everything will still go under the broiler.
Place cooked spaghetti squash on a baking sheet, fill with chicken-slaw mix and top with grated cheese.
Broil on high for 5 minutes or until cheese has completely melted.
Sprinkle with freshly chopped parsley and enjoy!

Video

Nutrition

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