A gluten‑free, low‑carb twist on Southwestern comfort—spaghetti squash boats loaded with green chile chicken, corn, and gooey cheese.
This Green Chili Chicken Stuffed Spaghetti Squash is a delightful and nutritious take on stuffed squash dishes that fuses bold Southwestern flavors with hearty, satisfying textures. The roasted spaghetti squash halves act as vessels for a savory filling of shredded chicken, mildly spicy green chiles, creamy salsa or sour cream, and sweet corn, topped with melted cheese and fresh cilantro. It’s the kind of meal that feels indulgent and comforting, yet balanced and fun to serve.
Ingredients
- 1 large spaghetti squash (halved lengthwise)
- Olive oil for drizzling
- Kosher salt & ground black pepper to taste
- 2 cups shredded cooked chicken
- 1 (4 oz) can diced green chiles (mild or hot, to taste)
- 1 thinly sliced green onion (or more)
- ½ cup guacamole salsa or green enchilada sauce
- ½ cup fresh or frozen corn (or Mexi‑corn)
- ½ cup shredded Mexican cheese blend
- ¼ cup sour cream
- 1 teaspoon chili powder (plus extra for garnish)
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
Instructions
- Preheat oven to 400 °F (175 °C). Line a baking sheet with parchment paper or foil.
- Drizzle olive oil on the cut sides of the spaghetti squash halves. Season generously with salt and pepper. Place cut side down on the baking sheet and roast for about 35 minutes, or until the squash flesh is fork‑tender.
- Let the squash cool until it’s manageable. Use a fork to scrape out the interior into strands, leaving about a ½‑inch border around the shell. Place the strands aside (in a strainer if needed).
- In a large bowl, combine the shredded chicken, diced green chiles, green onion, salsa or enchilada sauce, corn, ¼ cup chopped cilantro, sour cream, chili powder, and squash strands. Gently fold to combine.
- Spoon the filling back into the squash shells, dividing evenly. Top each half with shredded cheese.
- Return to the oven and bake another 20‑25 minutes, until the cheese is melted and bubbly.
- Garnish with extra cilantro, a sprinkle of chili powder, and serve hot.