Slow Cooker
Mexican Chicken “Spaghetti” with Roasted Spaghetti Squash
Grilled Vegetables
Ingredients
- 1 spaghetti squash
- ½ cup water
- 1 lb ground chicken (or use turkey or grass-fed beef)
- ½ onion, chopped
- ½ red bell pepper, chopped
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- ½ tsp ground coriander
- ¼ tsp salt
- ¼ tsp pepper
- 1 (14.5-oz) can diced tomatoes, drained
- 1 avocado, diced
- 2 radishes, sliced
- 2 Tbsp chopped fresh cilantro
Instructions
- Pierce squash 4 to 5 times with a sharp knife. Place in a 4-quart slow cooker with ½ cup water.
- Cover and cook on LOW 8 hours or until tender.
- Halve squash, and scrape out seeds. Using a fork, scrape spaghetti-like strands from squash.
- Meanwhile, cook chicken, onion, bell pepper, and garlic in a large skillet over medium-high heat until chicken is crumbly and no longer pink.
- Stir in chili powder, coriander, salt, and pepper. Stir in tomatoes; cook until thoroughly heated.
- Serve chicken mixture over squash. Top with avocado, radishes, and cilantro.
Side Dish Ingredients
- 1 Tbsp avocado oil
- 1 small red onion, cut into 1-inch-thick slices
- 1 red bell pepper, quartered
- 1 zucchini, cut into ½-inch-thick slices
Side Dish Instructions
- Preheat grill or grill pan to high heat.
- Toss together oil, onion, bell pepper, and zucchini in a bowl.
- Arrange vegetables in a single layer on grill. Grill, covered with grill lid, 3 to 4 minutes per side or until crisp-tender.
- Season with salt and pepper to taste.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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