These spaghetti squash taco boats are perfect for meal prep lunches! Spaghetti squash bowls are a popular healthy meal idea, and you can add extra veggies to these if you need to, but they're already #veggiesmost! Spaghetti squash recipes are my favorite healthy dinner ideas right now, and this healthy taco bowl is one your entire family will love! Instant Pot Spaghetti Squash | Slow Cooker Spaghetti Squash | Spaghetti Squash Taco Bowl | Bakes Spaghetti Squash Taco Boat | Tex Mex Spaghetti Squash #21dayfix #beachbody #2bmindset #instantpot #slowcooker #crockpot #healthydinner #weightloss

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INGREDIENTS

1 small spaghetti squash (cut in half and cleaned)
1/2 small onion chopped
2 cloves minced garlic
1 lb. chicken thighs
1 cup canned black beans (optional)
1 tsp salt
1/2 tsp pepper
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp olive oil
1/2 cup water
1/2 cup tomatoes diced (toppings)
1/4 chopped cilantro (toppings)
1 jalapeno sliced (toppings)
2/3 cup shredded cheddar cheese (toppings)

INSTRUCTIONS

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Spaghetti Squash Taco Boats

1 small spaghetti squash (cut in half and cleaned) 
1/2 small onion chopped 
2 cloves minced garlic 
1 lb. chicken thighs 
1 cup canned black beans (optional) 
1 tsp salt 
1/2 tsp pepper 
1 tsp chili powder 
1 tsp cumin 
1 tsp paprika 
1 tsp olive oil 
1/2 cup water 
1/2 cup tomatoes diced (toppings) 
1/4  chopped cilantro (toppings) 
1  jalapeno sliced (toppings) 
2/3 cup shredded cheddar cheese (toppings)

Instant Pot:

1) Turn the Instant Pot to sauté more. When the Instant Pot is hot add the olive oil.

2) Sauté the chicken, onions, garlic, and seasoning together for 2-3 minutes.

3) Add the black beans and water to the Instant Pot.

4) Place the trivet on top of the chicken and then place your spaghetti squash halves on top of the trivet. This will keep the squash and chicken separated while it cooks.

5) Close the lid and turn the pressure valve to sealing. Cook on high pressure using the mania setting for 8 minutes. Let the pressure release naturally.

6) Remove the lid on the Instant Pot. Using the handles on the trivet remove the spaghetti squash. Set it aside to let it cool.

7) Using tongs or a fork shred the chicken into chunks, it should fall apart.

8) Finally, assemble the taco boats by placing the chicken and beans in the center of the spaghetti squash and topping it with tomatoes, jalapenos, cilantro, and cheese. Either eat as is or place the taco boats under the broiler for 3-5 minutes to melt and toast the cheese.

Oven:

1) Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the spaghetti squash halves upside down the baking sheet.

2) Cook the spaghetti squash in the oven for 50-60 minutes. Remove from the oven and let cool.

3) While the spaghetti squash is in the oven you will want to cook the chicken. Heat the olive oil in a large skillet on high heat.

4) Sauté the chicken, onions, garlic, and seasoning for 2-3 minutes until the chicken is browned.

5) Add the black beans and water to the skillet. Cover the skillet and reduce the heat. Cook for additional 10-15 minutes until the chicken is cooked through.

6) Remove the chicken from the heat and shred the chicken.

7) Finally, assemble the taco boats by placing the chicken and beans in the center of the spaghetti squash and topping it with tomatoes, jalapenos, cilantro, and cheese. Either eat as is or place the taco boats under the broiler for 3-5 minutes to melt and toast the cheese.

Slow cooker:

1) Add the chicken, onions, garlic, and black beans to your slow cooker insert.

2) Sprinkle the salt, pepper, cumin, chili powder, and paprika over the chicken and give it a good stir. Pour the water over the chicken and mix it again.

3) Lay the spaghetti squash face side down over the chicken. It should rest on top of the chicken.

4) Place the lid on the slow cooker. Cook on high heat for 2-3 hour or low heat for 4-6 hours.

5) Remove the spaghetti squash from the slow cooker with tongs. Set them aside to cool for 5-10 minutes.

6) Shred the chicken in the slow cooker.

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Nutrition

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Serving Size: 1 recipe (616g)
Recipe Makes: 1

Calories: 1008
Calories from Fat: 640 (63%)

Amt Per Serving		% DV

	Total Fat 71.1g	95 %
	Saturated Fat 20.2g	101 %
	Monounsaturated Fat 30.6g
	Polyunsanturated Fat 15.8g
Cholesterol 381mg		117 %
Sodium 368.2mg		13 %
Potassium 1051.3mg		28 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 6.4g
Protein 80g		114 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1008

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