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!
Why You’ll Love This Recipe
Wholesome and hearty: It’s a comforting dish made with real, whole-food ingredients.

Packed with flavor: Tangy salsa, green chiles, chili powder, and cheese bring bold Southwestern flair.

Naturally low-carb and gluten-free: Great for those watching carbs or avoiding gluten.

Meal prep–friendly: The squash can be roasted in advance, and leftovers reheat beautifully
Key Ingredients
Spaghetti squash: Roasted until tender, it mimics pasta while adding nutrients and fiber.

Shredded chicken: Adds protein and heartiness. Use rotisserie for convenience.

Green chiles & guacamole salsa: Infuse the filling with mild heat and creamy tang.

Corn: Adds sweet crunch and color.

Sour cream & cheese: Make the filling creamy and comforting.

Chili powder & cilantro: Boost flavor and freshness.
Green Chili Chicken Stuffed Spaghetti Squash

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!

Kitchen Tools & Timing
Tools Needed:

Baking sheet

Parchment or foil

Sharp knife and spoon (for cutting and scooping squash)

Mixing bowl

Strainer

Fork
Oven

Timing:

Prep time: 15 minutes
Cook time: 60 minutes

Total time: ~1 hour 15 minutes
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