where are my mexican food lovers? heyyyyy girl.

i could literally eat mexican food every. dang. day. it is the one type of food that i never get tired of. tacos. nachos. burritos. whatever-os. i’m all over it. so stick around long enough and you’ll see my take on every kind of food with a mexi-fied spin. you’re welcomeeee.

one of the things i love the most about the faster way is that we practice carb cycling. this means that we have a few days a week that we consumer very low carbs. that part i don’t love. but when we consume little to no carbs . . . we load up on alllll the good fats. that part i LOVE. those are the days that i can really go to town with my mexican dishes. gimme all the cheese. all the sour cream. all the guacamole.

these little green chili chicken enchilada squash boats {thats a mouthful} are on repeat for my low carb days. they are so delicious. they feel super indulgent. but they work perfectly in the faster way carb cycling plan.

are you drooling yet? they just look so yummy & they are not even done yet.

love using spaghetti squash on a low carb day. it is super easy to prep. and the ways to use them are endless. i have used them as mexican boats. Italian boats. used just the “noodles” for a “pasta” dish. they are super versatile. i love that they keep a little crunch. similar to eating your pasta el dente.

keep in mind that spaghetti squash is not completely carb free. so if you are eating this while tracking foods make sure to enter your portion in. there are some carbs. but they are still a great choice when living a low carb lifestyle.

green chili chicken enchilada squash boats.

• Author: Kristen Mills

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Ingredients

Scale 1x2x3x

1 spaghetti squash

2 tablespoons extra virgin olive oil

salt & pepper

2 boneless skinless chicken breasts, or a rotisserie chicken if you want to skip cooking the chicken.

1 pouch frontega brand green chili enchilada sauce

I block of pepper jack cheese, grated

1/2 cup sour cream

1 lime

1 bunch of cilantro

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Instructions

place your chicken breasts into the slow cooker. pour the enchilada sauce over the chicken. allow this to cook on high for four hours. using two forks. shred the chicken & stir it to cover with remaining sauce. then set chicken aside.

slice your spaghetti squash in half. remove the seeds. cover the insides with olive oil. salt & pepper.

place them inside facing down on a pan. roast them at 400 degrees for about 45 minutes. they should be fork tender. take them out. allow them cool for a bit. then use a fork to shred the insides. giving you “spaghetti noodles.”

combine the “spaghetti noodles” and the chicken. mixing to evenly incorporate. then fill the squash boats with this mixture.

top the boats with the cheese. a lot of cheese. load those puppies up.

place these back into the 400 degree oven for about 10 minutes. take out when the cheese is melted & golden brown.

while these are cooking. squeeze the juice of your lime into the sour cream. whisk it up & thin it down, to a sauce consistency. chop your cilantro.

when the squash boats come out of the over. drizzle your lime sour cream on top. garnish with cilantro.

 

enjoy!

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