Green Chile Chicken-Stuffed Spaghetti Squash – Looking for a vibrant and satisfying meal that will tantalize your taste buds? Look no further than our Cheesy Green Chile Chicken-Stuffed Spaghetti Squash recipe. This dish is a delightful combination of tender spaghetti squash strands, succulent shredded chicken, zesty green chiles, and gooey melted cheese. It’s a wholesome and flavorful option that will leave you craving for more. Whether you’re a fan of Mexican-inspired cuisine or simply looking for a creative way to enjoy spaghetti squash, this recipe is a winner!
In our household, the love for this Green Chile Chicken-Stuffed Spaghetti Squash recipe runs deep. It all started one evening when I was searching for a new and exciting way to prepare spaghetti squash. My husband, who is a self-proclaimed fan of all things spicy and cheesy, couldn’t resist the aroma coming from the oven. As soon as the dish was ready, we eagerly dug into the tender strands of squash combined with the mouthwatering chicken filling. With each bite, we discovered a perfect harmony of flavors that left us both amazed and satisfied. Since that day, this recipe has become a beloved staple in our home, and it’s my pleasure to share it with you.
Why This Recipe Rocks?
- Bursting with Flavors: The combination of green chiles, green enchilada sauce, and chili powder adds a zesty kick to the dish, elevating it to a whole new level of deliciousness.
- Healthy and Wholesome: Spaghetti squash provides a nutritious alternative to traditional pasta, offering a low-calorie and fiber-rich base for the flavorful filling.
- Versatile and Customizable: Feel free to experiment with your favorite ingredients and toppings to make this recipe your own. You can add extra veggies, adjust the spice level, or even swap out the type of cheese to suit your preferences.
Ingredients:
- 1 large spaghetti squash, approximately 4 lbs. (1800 g), cut in half lengthwise
- 2 cups cooked chicken, shredded
- 1 (4 oz.) can diced green chiles
- 1 green onion, thinly sliced
- 1/2 cup green enchilada sauce
- 1/2 cup fresh or frozen corn
- 1/2 cup Mexican cheese blend
- 1/4 cup crema
- 1 teaspoon chili powder, plus more for garnish, optional
- Fresh cilantro, for garnish
- Olive oil, as needed
- Kosher salt and freshly ground pepper, to taste
Directions:
Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper or aluminum foil.
Drizzle olive oil over the cut sides of the spaghetti squash halves, then generously season them with salt and pepper.
Place the squash halves cut side down on the lined baking sheet and roast them in the oven for about 35 minutes, or until they are fork tender. Once done, remove them from the oven and let them cool slightly.
Using a fork, scrape the insides of the squash to create spaghetti-like strands, leaving a 1/2-inch space around the bottom and sides. Transfer the strands to a colander placed in the sink or over a large bowl.
In a separate large bowl, combine the shredded chicken, green chiles, green onion, enchilada sauce, corn, chopped cilantro, crema, and chili powder. Mix well until all the ingredients are evenly incorporated.
Add the spaghetti squash strands to the sauce mixture and mix them together. Then, divide the filling in half and pour it back into the hollowed-out squash shells.
Return the stuffed squash to the baking sheet and sprinkle the Mexican cheese blend evenly over the tops.
Place the baking sheet back in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Once the squash is cooked to perfection, remove it from the oven and serve hot. Garnish with fresh cilantro and a sprinkle of chili powder if desired.
Notes:
- For a vegetarian version, you can substitute the chicken with cooked black beans or tofu.
- Feel free to adjust the spice level by adding more or less chili powder or using hot enchilada sauce.
- If you don’t have crema, you can use sour cream or Greek yogurt as a substitute.
- This dish pairs well with a side of Mexican rice or a refreshing avocado salad.
With its vibrant flavors, wholesome ingredients, and creative twist on traditional spaghetti squash, the Cheesy Green Chile Chicken-Stuffed Spaghetti Squash recipe is a culinary adventure worth embarking on. Whether you’re seeking a nutritious and satisfying meal or simply want to impress your loved ones with a visually stunning dish, this recipe is a winner. From the tender strands of spaghetti squash to the zesty green chiles, gooey cheese, and savory shredded chicken, each bite is a burst of delightful flavors that will leave you craving more. It’s a versatile recipe that can be customized to suit your preferences, allowing you to add your own creative touch. So why wait? Grab a spaghetti squash, gather your ingredients, and embark on a flavorful journey that will undoubtedly make this recipe a beloved favorite in your household. Enjoy the fusion of Mexican-inspired goodness and the wholesome satisfaction of spaghetti squash in this Green Chile Chicken-Stuffed Spaghetti Squash recipe. Bon appétit!
FAQ
Can I make this recipe ahead of time?
Absolutely! You can prepare the stuffed squash in advance and store it in the refrigerator. When you’re ready to serve, simply pop it in the oven to reheat until the cheese is melted and the filling is warmed through.
Can I freeze the leftovers?
While spaghetti squash tends to lose some of its texture when frozen, you can freeze the leftover stuffed squash. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container. Thaw it in the refrigerator before reheating.
What other toppings can I add?
Get creative with your toppings! Sliced black olives, diced tomatoes, chopped avocado, or a dollop of salsa or guacamole can all be delicious additions to enhance the flavors of this dish.
Can I use a different type of cheese?
Absolutely! If you prefer a different cheese or have dietary restrictions, feel free to substitute the Mexican cheese blend with your favorite cheese, such as cheddar, Monterey Jack, or pepper jack.
Green Chile Chicken-Stuffed Spaghetti Squash
Ingredients
- 1 large spaghetti squash approximately 4 lbs. (1800 g), cut in half lengthwise
- 2 cups cooked chicken shredded
- 1 4 oz. can diced green chiles
- 1 green onion thinly sliced
- 1/2 cup green enchilada sauce
- 1/2 cup fresh or frozen corn
- 1/2 cup Mexican cheese blend
- 1/4 cup crema
- 1 teaspoon chili powder plus more for garnish, optional
- Fresh cilantro for garnish
- Olive oil as needed
- Kosher salt and freshly ground pepper to taste
Instructions
- Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper or aluminum foil.
- Drizzle olive oil over the cut sides of the spaghetti squash halves, then generously season them with salt and pepper.
- Place the squash halves cut side down on the lined baking sheet and roast them in the oven for about 35 minutes, or until they are fork tender. Once done, remove them from the oven and let them cool slightly.
- Using a fork, scrape the insides of the squash to create spaghetti-like strands, leaving a 1/2-inch space around the bottom and sides. Transfer the strands to a colander placed in the sink or over a large bowl.
- In a separate large bowl, combine the shredded chicken, green chiles, green onion, enchilada sauce, corn, chopped cilantro, crema, and chili powder. Mix well until all the ingredients are evenly incorporated.
- Add the spaghetti squash strands to the sauce mixture and mix them together. Then, divide the filling in half and pour it back into the hollowed-out squash shells.
- Return the stuffed squash to the baking sheet and sprinkle the Mexican cheese blend evenly over the tops.
- Place the baking sheet back in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Once the squash is cooked to perfection, remove it from the oven and serve hot. Garnish with fresh cilantro and a sprinkle of chili powder if desired.
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