Green Chile Chicken-Stuffed Spaghetti Squash

Why You’ll Love This Recipe

• 🌱 Healthy Comfort Food: Spaghetti squash serves as a nutrient-rich, low-carb alternative to pasta.
• 🌶️ Bold Flavor: Roasted chicken and green chiles bring smoky, slightly spicy goodness.
• 🧀 Creamy and Cheesy: A light cheese topping adds richness without overpowering the dish.
• ⏱️ Easy to Make: Minimal ingredients, easy prep, and simple cleanup.

Ingredients

• 1 medium spaghetti squash
• 2 cups cooked, shredded chicken
• 1 can (4 oz) chopped green chiles
• ½ cup sour cream or Greek yogurt
• ½ cup shredded cheddar or Monterey Jack cheese
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• Salt and pepper to taste
• Optional: chopped cilantro or green onions for garnish

Instructions

1. Prepare the Spaghetti Squash:
   Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, sprinkle with salt and pepper, and roast cut-side down on a baking sheet for 35–40 minutes, or until tender.
2. Prepare the Filling:
   In a large bowl, combine shredded chicken, chopped green chiles, sour cream, garlic powder, cumin, and half of the shredded cheese. Mix until well combined.
3. Stuff the Squash:
   Once the spaghetti squash is cooked, use a fork to gently scrape the flesh into spaghetti-like strands, leaving some in the shell. Mix the squash strands with the chicken mixture, then spoon the filling back into the squash shells.
4. Add Cheese and Bake:
   Sprinkle remaining cheese on top and bake at 375°F (190°C) for an additional 10–15 minutes, or until the cheese is melted and bubbly.
5. Serve:
   Garnish with chopped cilantro or green onions and serve warm.

Serving Suggestions

• Pair with a side salad or roasted vegetables for a complete, healthy meal.
• Serve alongside Mexican rice or quinoa for added heartiness.
• Top with a squeeze of lime for a bright, zesty finish.
• ←PreviousNext→