I decided to go savory this time around, and I’m totally not sad about it. These spaghetti squash “noodle” bowls are one of my favorite current recipes. I make them all the time, subbing in different kinds of veggies, fruits, and protein…pretty much whatever I have on hand. The sky is the limit in what you can add to a noodle bowl, and here is one variation that I just adore.
- 2 avocados, pitted and diced
- 2 cloves of garlic, finely minced
- 1 jalapeño pepper, seeds and stem removed, diced
- 1 green onion, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 cup coconut milk
- 2 tablespoon lime juice
- 1 teaspoon lemon juice
- 1 spaghetti squash (3-4 pounds)
- black pepper
- 2 boneless and skinless chicken breast (eliminate for a vegetarian version)
- 2 tablespoons chipotle chili powder (more or less to taste)
- 3 cups broccoli florets, steamed
- 2 cups cherry tomatoes, halved
- Begin by preparing your avocado sauce. To a blender, add the avocados, garlic, jalapeño pepper, green onion, cilantro, coconut milk, lime juice, lemon juice and a dash of salt. Blend until smooth and creamy. If the sauce is too thick for your liking, add more coconut milk, lime juice or water until you get the consistency you desire. Set aside or refrigerate until you are ready to use.
- Next, prepare your squash. Preheat your oven to 400 degrees F, and line a large baking sheet with foil. Slice your squash in half, lengthwise. Remove all of the seeds and gooey stuff from the center. Season the flesh with salt and pepper, and place the squash, flesh side down, on the prepared baking sheet. Poke the skin with a fork. Roast the squash for 40-45 minutes or until the squash is tender and soft. Remove from oven and let cool for at least 15 minutes before handling. Leave the oven turned on, as you will use it to bake the chicken. Once the squash is cool enough to handle, scrape the flesh out with a spoon. It should be stringy and look “spaghetti-like.” Set aside.
- While your squash is cooking, prepare your chicken. Line a large baking sheet with foil and place a wire rack on top. Spray the wire rack with a non-stick spray. Cut the 2 chicken breasts lengthwise, so that you have 4 total pieces. Season both sides of the chicken generously with salt, pepper and chipotle chili powder. Place the chicken on the prepared wire rack. Bake the chicken at 400 degrees F for 15-17 minutes, or until the chicken is cooked through. Remove from oven and let cool for 1-2 minutes. Slice the chicken into strips and set aside.
- Finally, assemble your noodle bowls by dividing the spaghetti squash, chicken, steamed broccoli and cherry tomatoes into 4 bowls. Drizzle the avocado sauce on top or serve on the side. Garnish with fresh cilantro and enjoy!