Green Chile Chicken-Stuffed Spaghetti Squash

Introduction

If you’re looking for a recipe that’s cozy, cheesy, and bursting with Southwest-inspired flavor, you’ve just found your new weeknight obsession. Green Chile Chicken-Stuffed Spaghetti Squash is everything you love about comfort food — without the carb-heavy guilt. Imagine tender roasted spaghetti squash strands tossed with creamy green chile chicken filling, topped with melty cheese, and baked until bubbly. This isn’t just dinner… it’s a flavor party you’ll want to attend again and again.

Why You’ll Love This Recipe

This dish has “crowd-pleaser” written all over it — and here’s why:

• Big flavor, low carb: You get the creamy, cheesy satisfaction of a casserole, but with spaghetti squash as a light, veggie-based base.
• Southwest flair: Green chiles bring just the right amount of warmth and tang — not too spicy, just flavorful.
• Meal-prep friendly: Roast your squash and cook your chicken ahead of time, then assemble and bake when you’re ready.
• Customizable: Make it spicy, keep it mild, swap proteins… it’s your kitchen, your rules.
• Family-approved: Even picky eaters will devour this cheesy, melty masterpiece.

Ingredients You’ll Need (Serves 4)

For the spaghetti squash base:

• 2 medium spaghetti squash (about 2 ½ – 3 lbs each)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the green chile chicken filling:

• 2 cups cooked, shredded chicken breast (rotisserie chicken works great)
• 1 (4 oz) can diced green chiles, mild or hot
• ½ cup sour cream (or Greek yogurt for lighter option)
• ½ cup mayonnaise
• 1 cup shredded Monterey Jack cheese (plus ½ cup for topping)
• ½ cup shredded cheddar cheese
• 2 cloves garlic, minced
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro (optional)

Step-by-Step Instructions

1. Roast the Spaghetti Squash
   • Preheat oven to 400°F (200°C).
   • Carefully cut each spaghetti squash in half lengthwise and scoop out the seeds.
   • Drizzle the cut sides with olive oil, then season with salt and pepper.
   • Place cut-side down on a parchment-lined baking sheet.
   • Roast for 35–40 minutes, or until the flesh is tender and easily shredded with a fork.
2. Make the Green Chile Chicken Filling
   • In a large mixing bowl, combine shredded chicken, diced green chiles, sour cream, mayonnaise, 1 cup Monterey Jack cheese, cheddar cheese, garlic, cumin, chili powder, paprika, salt, and pepper.
   • Mix until everything is creamy and evenly combined.
3. Shred the Squash
   • Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
   • Leave the strands inside the squash shells (these will be your “boats”).
4. Stuff the Squash
   • Add the shredded squash strands into the chicken mixture and stir until combined.
   • Spoon the mixture back into the squash shells.
   • Top each with remaining Monterey Jack cheese.
5. Bake & Serve
   • Return stuffed squash halves to the oven.
   • Bake for 10–15 minutes, or until cheese is melted and bubbly.
   • Garnish with fresh cilantro if desired. Serve hot and enjoy!

Serving Suggestions

Serve with a crisp romaine or mixed greens salad to balance the richness. Pair with black beans, salsa, and guacamole for a Southwest-style feast. Enjoy with roasted veggies or steamed broccoli for extra nutrients.

Variations & Substitutions

Make it spicy by adding a minced jalapeño or a splash of hot sauce to the filling. Swap chicken for shredded turkey, ground beef, or even shrimp. Use Pepper Jack, Colby, or a Mexican blend for a different cheese profile. Make it dairy-free with vegan mayo, coconut yogurt, and dairy-free cheese shreds. Add sautéed onions, bell peppers, or spinach for extra veggies and color.

Pro Tips for Success

Cutting squash safely: If your squash is too tough to cut raw, poke it a few times with a fork and microwave for 3–4 minutes to soften. Don’t over-roast — overcooked spaghetti squash can get mushy. For golden bubbly cheese, switch the oven to broil for the last 1–2 minutes. Roast squash and prep filling up to 2 days ahead for easy assembly. Freeze the filling (without the squash shells) for up to 2 months — thaw before baking.

FAQ – Green Chile Chicken-Stuffed Spaghetti Squash

1. Can I use fresh green chiles instead of canned? Yes! Roast and peel fresh Anaheim or Hatch green chiles, then chop and use in place of canned.
2. Is spaghetti squash really low-carb? Absolutely. One cup has about 7 grams of carbs, making it a great pasta alternative.
3. Can I make this vegetarian? Swap chicken for black beans, pinto beans, or sautéed mushrooms for a hearty vegetarian version.
4. How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.
5. Can I make it ahead for a party? Yes — assemble the stuffed squash ahead, refrigerate, then bake just before serving.

Conclusion

This Green Chile Chicken-Stuffed Spaghetti Squash is proof that comfort food doesn’t have to be heavy. It’s creamy, cheesy, flavorful, and satisfying — all while keeping things light and nutrient-packed. Whether you’re cooking for the family or meal-prepping for the week, this is a recipe you’ll find yourself coming back to over and over.

Call to Action

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