Green Chili Chicken Stuffed Spaghetti Squash

This Green Chili Chicken Stuffed Spaghetti Squash is a delightful and healthy twist on traditional stuffed dishes. The tender strands of spaghetti squash serve as the perfect vessel for a savory filling of shredded chicken, zesty green chiles, and creamy salsa.

Topped with melted cheese and fresh cilantro, this dish is not only visually appealing but also packed with flavor. It’s an ideal meal for a cozy dinner or a gathering with friends, offering a deliciously satisfying option that’s both nutritious and fun to eat!

Green Chili Chicken Stuffed Spaghetti Squash

Ingredients:

1 large spaghetti squash, halved lengthwise

2 cups shredded cooked chicken

1 (4 oz.) can diced green chiles

1 thinly sliced green onion (or more, if preferred)

1/2 cup Herdez guacamole salsa or green enchilada sauce

1/2 cup fresh or frozen corn (or Mexi-corn)

1/2 cup shredded Mexican cheese blend

1/4 cup sour cream

1 teaspoon chili powder, plus extra for garnish, optional

1/4 cup fresh cilantro, plus more for garnish

Olive oil

Kosher salt and ground black pepper, to taste

Instructions:

Preheat the oven to 400ºF and line a baking sheet with parchment paper or aluminum foil.
Drizzle olive oil on the cut sides of the spaghetti squash, then generously season with salt and pepper.

Place the squash cut side down on the prepared baking sheet and roast for about 35 minutes, or until it’s tender when pierced with a fork. Once done, take it out of the oven and let it cool until it’s manageable to handle.

Use a fork to scrape the insides of the squash, leaving at least a 1/2-inch border around the edges. Set the scraped strands aside in a strainer to cool.

In a large bowl, combine the shredded chicken, diced green chiles, green onion, guacamole salsa or enchilada sauce, corn, 1/4 cup chopped cilantro, sour cream, and chili powder.

Gently fold the spaghetti squash strands into the chicken mixture using two large spoons. Divide the filling evenly and spoon it back into the squash shells.

Place the stuffed squash back on the baking sheet and bake for another 20-25 minutes. Remove from the oven, sprinkle the tops with cheese, and bake for an additional 5-10 minutes, or until the cheese has melted.

Garnish with extra cilantro and a sprinkle of chili powder, if you like.

Enjoy your delicious stuffed spaghetti squash!

Notes:

Cooking the Squash: If you’re short on time, you can microwave the spaghetti squash. Cut it in half, remove the seeds, and 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 Options: You can use rotisserie chicken for added convenience, or cook and shred your own chicken breast or thighs.

Spice Level: Adjust the amount of chili powder and green chiles based on your spice preference. If you prefer a milder flavor, you can reduce or omit the chili powder.

Cheese Variety: Feel free to swap the Mexican cheese blend for other types of cheese, like cheddar or Monterey Jack, depending on your taste.

Vegetable Additions: You can customize the filling by adding other vegetables, such as bell peppers, diced tomatoes, or black beans, for added nutrition and flavor.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Serving Suggestions: This dish pairs well with a fresh salad or some guacamole on the side for an extra flavor boost.

Garnish Variations: Experiment with garnishes like avocado slices, lime wedges, or a dollop of Greek yogurt for added creaminess.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I prepare the filling ahead of time?

Yes! You can make the filling a day in advance.

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

What can I substitute for the spaghetti squash?

If you can’t find spaghetti squash, other winter squashes like acorn or butternut squash can work as alternatives, though they will have a different texture.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free.

Just be sure to check labels on sauces and canned products to ensure they don’t contain gluten.

Can I make this recipe vegetarian?

Absolutely! You can substitute the chicken with a mix of beans (like black or pinto beans) and add extra vegetables such as bell peppers, mushrooms, or zucchini.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

You can reheat them in the microwave or in the oven until warmed through.

How do I know when the spaghetti squash is done roasting?

The spaghetti squash is done when it’s fork-tender and the flesh can be easily scraped into strands.

You should be able to pierce the skin with a fork without much resistance.

Can I use frozen chicken for the filling?

Yes, you can use frozen cooked chicken. Just make sure it’s fully thawed and heated through before shredding and mixing it with the other ingredients.

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 profile.

How can I prevent the squash from getting soggy?

To help prevent sogginess, ensure you roast the squash cut side down and allow any excess moisture to drain off after scraping out the strands.

You can also let the scraped squash sit in a strainer for a few minutes before mixing it with the filling.

Can I bake the stuffed squash in advance?

Yes, you can prepare and stuff the squash in advance, then cover it and refrigerate.

When you’re ready to serve, just bake it until heated through and the cheese is melted.

You may need to adjust the baking time slightly.