Want a fabulous dish that isn’t ingredient heavy? This is it! You’ll get a big nutritional bang for your buck with this meal. All you have to do is cook and shred your chicken and cook your spaghetti squash. I like to do my chicken in an instant pot but you can do it in a crock pot, or even bake it and then shred it if short on time.


  • 1 spaghetti squash
  • 1 jar of no sugar added salsa (Mateo’s is my pick!)
  • 1 cup chicken stock
  • 2 pounds of chicken


  1. Cook chicken, 3 options: Bake at 350 for 30-40 minutes then shred. Or if cooking in an instant pot or crock pot, put in chicken, stock, and salsa and cook until tender, then shred.
  2. Cut spaghetti squash in half lengthwise. Salt flesh and cook facedown in a bit of oil for 35-45 minutes. Take out seeds and scrape flesh into bowls.
  3. Pour the chicken, salsa, and stock over squash noodles.
  4. If baking chicken instead of using an instant pot or crock pot, add salsa, stock, and shredded chicken to a pot and heat thoroughly, then pour over spaghetti squash.
  5. Serve and enjoy!


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