• 1 ripe mango, peeled and diced
  • 1 fresh jalapeño, minced (seeded if desired)
  • ½ cup finely diced red onion
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon light brown sugar
  • 1¼ teaspoons kosher salt, divided
  • 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
  • 2 8-ounce boneless skinless chicken breasts, trimmed and halved
  • 2 tablespoons coconut oil or canola oil, divided
  • ¼ cup sliced almonds, toasted
  1. Mix mango, jalapeno, onion, cilantro, vinegar, brown sugar and ¾ teaspoon salt in a small bowl. Set aside.
  2. Place squash cut-side down in a microwave-safe dish. Add 2 tablespoons water. Microwave, uncovered, on High, until the squash is tender, 10 to 14 minutes.
  3. Pound chicken with the smooth side of a meat mallet until about ½ inch thick. Sprinkle with ¼ teaspoon salt.
  4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken until an instant-read thermometer registers 165°F when inserted into the thickest part, 3 to 5 minutes per side.
  5. When the squash is done, use a fork to scrape it from the shell into a medium bowl. Toss with the remaining 1 tablespoon oil and ¼ teaspoon salt. Serve the squash with the chicken, topped with almonds and the mango salsa.