Chewy Snickers Brownies

This Green Chili Chicken Stuffed Spaghetti Squash is a deliciously creative dish that brings together the wholesome flavors of roasted squash and zesty chicken. The tender spaghetti squash serves as a unique and healthy base, filled with a savory mixture of shredded chicken, green chiles, and creamy salsa, then topped with melted cheese.

Perfect for a cozy dinner or a gathering, this recipe is not only satisfying but also packed with nutrients, making it a fantastic option for anyone looking to enjoy a flavorful and nutritious meal!

Chewy Snickers Brownies

Ingredients

1/3 cup Dutch-processed cocoa

1 ½ teaspoons instant espresso

1/2 cup plus 2 tablespoons boiling water

2 ounces unsweetened chocolate, finely chopped

4 tablespoons 1/2 stick unsalted butter, melted

1/2 cup plus 2 tablespoons vegetable oil

2 large eggs

2 large egg yolks

2 teaspoons vanilla extract

2 ½ cups sugar

1 ¾ cups unbleached all-purpose flour

3/4 teaspoon table salt

16 “fun-size” Snickers, coarsely chopped

Instructions:

Step 1:

Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan.

Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends.

Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Step 2:

In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth.

Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil.

Add eggs, yolks and vanilla and continue to whisk until smooth and homogeneous.

Whisk in sugar until fully incorporated.

Add flour and salt and mix with rubber spatula until combined.

Step 3:

Transfer 1/2 of the batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface.

Sprinkle with 3/4 of the chopped Snickers.

Spread the remaining batter into the pan.

Sprinkle with remaining Snickers.

Bake 30 to 35 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached.

Transfer pan to wire rack and cool 1½ hours.

Step 4:

Using parchment overhang, lift brownies from pan.

Return brownies to wire rack and let cool completely, about 1 hour.

Cut into 2-inch squares and serve.

Notes:

Squash Preparation: If you’re short on time, you can microwave the spaghetti squash. Cut it in half, remove the seeds, place it cut side down in a microwave-safe dish with a bit of water, cover, and microwave for about 10-15 minutes, or until tender.

Chicken Variations: Rotisserie chicken is a great shortcut for this recipe. Alternatively, you can use leftover chicken or cook and shred your own.

Adjusting Spice Level: The amount of chili powder and green chiles can be adjusted to suit your taste. For a milder version, use fewer spices or choose mild salsa.

Cheese Options: Feel free to substitute the Mexican cheese blend with other varieties such as cheddar or Monterey Jack for different flavors.

Adding Vegetables: Customize your filling by incorporating additional vegetables like bell peppers, corn, or black beans for extra nutrition and texture.

Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Garnish Ideas: Enhance the dish with garnishes like avocado slices, a squeeze of lime, or a dollop of Greek yogurt for added creaminess.

Serving Suggestions: This dish pairs wonderfully with a side salad or some tortilla chips for a complete meal experience.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of squash?

Yes, while spaghetti squash works best for this recipe, you can try other varieties like acorn or butternut squash.

Keep in mind that the texture and flavor will vary.

What if I don’t have shredded chicken?

If you don’t have shredded chicken on hand, you can use ground chicken or turkey, or even substitute with canned beans for a vegetarian option.

How can I make this recipe dairy-free?

To make it dairy-free, substitute the cheese and sour cream with dairy-free alternatives, such as nutritional yeast for cheese flavor and coconut yogurt for creaminess.

Can I freeze the stuffed squash?

Yes, you can freeze the stuffed squash before or after baking.

If freezing after baking, let it cool completely, then wrap tightly and store in an airtight container.

Thaw in the refrigerator before reheating.

What can I serve with this dish?

This dish pairs well with a fresh green salad, tortilla chips, or a side of guacamole for a complete meal.

You can also add a side of rice or quinoa for extra heartiness.

How do I know when the spaghetti squash is fully cooked?

The squash is fully cooked when it’s fork-tender, meaning you can easily pierce the skin with a fork, and the flesh can be scraped into strands without resistance.

Can I make the filling in advance?

Absolutely! You can prepare the filling a day ahead.

Just store it in an airtight container in the refrigerator, and stuff the squash right before baking.

What if I don’t have green chiles?

If you don’t have green chiles, you can substitute with diced jalapeños or use a mild salsa for a different flavor.

How can I prevent the spaghetti squash from becoming watery?

To reduce excess moisture, make sure to roast the squash cut side down to allow steam to escape.

You can also let the scraped squash sit in a strainer for a few minutes to drain any liquid.

Is it necessary to add cheese?

While cheese adds flavor and creaminess, you can omit it if you prefer a dairy-free option or want a lighter dish.

You can also try a dairy-free cheese alternative if desired.