Go Back
Print

Spaghetti Squash Tostada's

Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3 boneless chicken breasts thawed
  • 1/2 large yellow onion sliced
  • 1 tsp. cayenne
  • 1 tsp. red pepper chili flakes
  • 2 cloves chopped garlic
  • 4 cups chicken broth low sodium
  • 1 tsp. garlic powder
  • 1 cup finely diced carrots see picture above
  • 1 spaghetti squash how to cook your spaghetti squash can be found here
  • 2 green bell peppers sliced
  • 1 bag corn tortillas 4-inch
  • 1/2 cup vegetable oil
  • 1/3 cup salsa
  • 1/2 cup cabbage chopped
  • 2 green onions diced

Instructions

  • In your crock pot on high, place the thawed chicken, chicken broth, bell peppers, onion, carrots, and seasonings. Cook on high for 4 hours or on low for 6.
  • 1 hour before crock pot chicken is done, start to prep your spaghetti squash in the directions found above.
  • In a medium to large skillet, heat the vegetable oil and fry the tortillas on each side for about 30 seconds. Tortillas should be nice and crispy.
  • If you want a thicker sauce to layer on top of the tostadas, add in a corn starch + water mixture and whisk until desired consistency. You will need to remove the chicken and veggies from the crock pot for this! Shred the chicken in the crock pot (or on a plate if removed) and mix evenly with the veggies.
  • Layer the chicken and veggies first on the tostada, then the spaghetti squash, then cabbage, green onions and salsa on top! Enjoy:)