Directions

1. Preheat oven to 400. Score spaghetti squash and place in the instant pot with 1 cup water for 15-25 minutes on high pressure depending on the size of the squash. If you don’t have an instant pot, put the squash and microwave for 5 minutes at a time rotating every five minutes, and cook until fork-tender.

2. Remove spaghetti squash and allow to cool before cutting. Then place chicken in the instant pot for 15 minutes in high pressure with the same cup of water. If you do not have an instant pot, again cook chicken how you prefer so you are able to dice or shred!

3. Sauté onions and poblano pepper for about five minutes until onion is translucent.

4. Once the chicken is done, shred it and combine in the pan with the onion, poblano, and 1 tbsp taco seasoning and cook until seasoning is dissolved.

5. In a blender, combine green chilis, coconut milk, cashews, garlic powder, cumin, and the juice of one lime. Blend until smooth. If it is too thick, keep adding small amounts of water until it is a smooth consistency.

6. When spaghetti squash is cool enough to touch, cut along the equator, remove seeds and scrape out "meat" with a fork into a large mixing bowl.

7. Combine chicken mix (with onion and poblano) with squash and green chili sauce and place it into a large oven-safe pan. Place in the oven for 15-20 minutes, until it is bubbling and the top is golden brown.

8. While this is in the oven combine diced cherry tomatoes, jalapeno, juice of the other lime, cilantro, and salt and pepper to make the pico!

9. Serve and enjoy!!