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Why You’ll Love This Recipe
- 🌱 Healthy Comfort Food: Spaghetti squash serves as a nutrient-rich, low-carb alternative to pasta.
- 🌶️ Bold Flavor: Roasted chicken and green chiles bring smoky, slightly spicy goodness.
- 🧀 Creamy and Cheesy: A light cheese topping adds richness without overpowering the dish.
- ⏱️ Easy to Make: Minimal ingredients, easy prep, and simple cleanup.
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken
- 1 can (4 oz) chopped green chiles
- ½ cup sour cream or Greek yogurt
- ½ cup shredded cheddar or Monterey Jack cheese
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Optional: chopped cilantro or green onions for garnish
Instructions
- Prepare the Spaghetti Squash:
Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, sprinkle with salt and pepper, and roast cut-side down on a baking sheet for 35–40 minutes, or until tender. - Prepare the Filling:
In a large bowl, combine shredded chicken, chopped green chiles, sour cream, garlic powder, cumin, and half of the shredded cheese. Mix until well combined. - Stuff the Squash:
Once the spaghetti squash is cooked, use a fork to gently scrape the flesh into spaghetti-like strands, leaving some in the shell. Mix the squash strands with the chicken mixture, then spoon the filling back into the squash shells. - Add Cheese and Bake:
Sprinkle remaining cheese on top and bake at 375°F (190°C) for an additional 10–15 minutes, or until the cheese is melted and bubbly. - Serve:
Garnish with chopped cilantro or green onions and serve warm.
Serving Suggestions
- Pair with a side salad or roasted vegetables for a complete, healthy meal.
- Serve alongside Mexican rice or quinoa for added heartiness.
- Top with a squeeze of lime for a bright, zesty finish.
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