Hey there, Jason Griffith here! We all love a good comfort food meal, but sometimes you want something that’s just as delicious but a little lighter. That’s where this recipe for Green Chile Chicken Stuffed Spaghetti Squash comes in. This dish is an absolute game-changer. It takes the best of a creamy, cheesy chicken and green chile casserole and stuffs it into a roasted spaghetti squash boat. The result is a savory, satisfying, and flavorful meal that’s also low-carb and gluten-free. It’s the perfect weeknight dinner that feels like a special occasion.
Why I Love This Recipe
I’m a big fan of one-pan meals, and this one is a brilliant example. The spaghetti squash acts as a natural bowl, which not only looks impressive but also makes cleanup a breeze. The filling is what really makes this dish shine. It’s a creamy, tangy, and slightly spicy mixture of shredded chicken, green chiles, and cheese. It has all the flavor of a hearty casserole but without the carb overload. The roasted spaghetti squash strands have a wonderful al dente texture that perfectly mimics pasta, making this dish feel incredibly satisfying. For another delicious and easy-to-make chicken dish, you should also check out my recipe for a Mexican chicken and rice casserole.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 2 cups cooked shredded chicken
- 1 (8 oz) package cream cheese, softened
- 1 (4 oz) can diced green chiles, drained
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup shredded Monterey Jack or cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Black pepper to taste
- Fresh cilantro, chopped (for garnish)
Swaps and Notes
- Chicken: Rotisserie chicken is a great shortcut here, and it makes this recipe come together in minutes. You can also poach or bake chicken breasts ahead of time.
- Cheese: Monterey Jack is my favorite for its creamy texture and mild flavor, but cheddar, pepper jack, or a Mexican blend would also work beautifully.
- Sour Cream: Full-fat sour cream or Greek yogurt adds a wonderful tanginess and creamy texture. The Greek yogurt is a great lighter option.
- Spaghetti Squash: Be careful when cutting the squash! It’s tough. A large, sharp knife and a steady surface are key. For easier cutting, you can poke a few holes in it and microwave it for a couple of minutes to soften the skin.
- Spicy Twist: If you like some heat, you can add a pinch of cayenne pepper, a dash of hot sauce, or use a spicier variety of green chiles.
Step-by-Step Recipe Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle the inside of each half with olive oil, and sprinkle with salt and pepper. Place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender when pierced with a fork.
- Make the Filling: While the squash is roasting, prepare the filling. In a large bowl, combine the cooked shredded chicken, softened cream cheese, drained green chiles, sour cream, 1/2 cup of the shredded cheese, garlic powder, salt, and pepper. Stir until everything is well combined and creamy.
- Shred the Squash: Once the squash is done, carefully flip the halves over. Using a fork, scrape the strands of spaghetti squash away from the skin, leaving them inside the squash shell. You can leave some of the strands in the shell for a heartier texture.
- Stuff and Bake: Add the creamy chicken mixture to each squash half, stirring it together with the spaghetti squash strands inside the shell. Top each half with the remaining 1/2 cup of shredded cheese.
- Final Bake: Place the stuffed squash halves back on the baking sheet and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through.
- Serve: Garnish with fresh cilantro and serve immediately.
Tips for Success
- Dry Your Squash: After roasting the squash, you might notice some liquid has pooled inside. You can blot it with a paper towel before adding the filling to prevent the final dish from being watery.
- Shredding the Chicken: Shredding chicken with a hand mixer is a great shortcut! Just put the cooked chicken breasts in a bowl and mix on low speed for a few seconds.
- Don’t Overcook the Squash: The squash should be tender but still have a slight bite to it, just like al dente pasta. Overcooking can make it watery and mushy.
Serving Suggestions and Pairings
This dish is a complete meal on its own, but it’s even better with a few simple additions.
- Serve it with a fresh green salad or a side of black beans.
- A dollop of extra sour cream or a scoop of guacamole would be a perfect topping.
- Pair it with a classic margarita or a cold beer for a delicious dinner.
Storage and Leftover Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it in the oven at 350°F (175°C) until heated through.
More Recipes You Will Love
If you’re looking for more delicious and easy-to-make dinners, check out some of these other favorites:
- Mexican Chicken and Rice Casserole: My favorite one-pan dinner that’s always a hit and makes cleanup a breeze.
- Cozy Chicken Enchiladas: A go-to for a cozy, crowd-pleasing dinner that’s always a hit.
- Instant Pot Lasagna: My favorite way to make classic comfort food fast and easy.
- A Light Tangy Chicken Salad: Perfect for a light lunch, especially if you have leftover cooked chicken.
Final Thoughts
This Green Chile Chicken Stuffed Spaghetti Squash is a fantastic way to enjoy a hearty, flavorful meal without all the guilt. It’s a great example of how simple ingredients can come together to create a dish that’s both comforting and creative. Give it a try, and I promise you’ll be a fan. As always, I’d love to hear from you, so leave a comment below with your thoughts and any fun twists you tried. Happy cooking!
Green Chile Chicken Stuffed Spaghetti Squash: A Low-Carb Delight
Ingredients
- 1 tablespoon olive oil
- 2 cups sour cream or plain Greek yogurt
- 1 cup shredded Monterey Jack or cheddar cheese
- 2 teaspoons garlic powder
- 4 teaspoons salt
- 2 cups shredded cooked chicken
- 1 cup diced green chiles
- 1 spaghetti squash
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with olive oil and sprinkle with salt.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, in a large bowl, combine the shredded chicken, sour cream or Greek yogurt, shredded cheese, garlic powder, diced green chiles, and salt.
- Once the squash is cooked, use a fork to scrape the inside to create spaghetti-like strands.
- Mix the spaghetti strands with the chicken mixture until well combined.
- Spoon the mixture back into the squash halves and top with remaining cheese.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve warm and enjoy your delicious low-carb meal!
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