Green Chile Chicken-Stuffed Spaghetti Squash

This Green Chile Chicken-Stuffed Spaghetti Squash is a flavorful and satisfying low-carb dish. Tender roasted spaghetti squash “noodles” are tossed with a creamy, spicy chicken filling, and then baked with a blanket of melted Mexican cheese. It’s a fantastic all-in-one meal that’s both comforting and wholesome.

Green Chile Chicken-Stuffed Spaghetti Squash

Ingredients:

Ingredient	Quantity
Large spaghetti squash	1, cut in half lengthwise
Cooked chicken, shredded	2 cups
Diced green chiles	1 (4 oz.) can
Green onion, thinly sliced	1
Green enchilada sauce	1/2 cup
Fresh or frozen corn	1/2 cup
Mexican cheese blend	1/2 cup
Crema	1/4 cup
Chili powder	1 teaspoon (plus more for garnish, optional)
Fresh cilantro	For garnish
Olive oil	As needed
Kosher salt and freshly ground pepper	To taste

Instructions:

Roast the Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Drizzle the cut sides of the 1 large spaghetti squash halves with olive oil, then season generously with kosher salt and freshly ground pepper. Place the squash cut-side down on the lined baking sheet and roast for 35 minutes, or until the squash is fork-tender. Remove from the oven and let it rest until it’s cool enough to handle.
Scrape & Drain: Using a fork, scrape the insides of the squash to create “spaghetti” strands. Leave about ½-inch of squash intact around the bottom and sides of the shells to maintain their shape. Transfer the scraped squash strands to a colander and let them sit in the sink or over a large bowl to drain any excess moisture.
Prepare the Filling: In a separate large bowl, mix together the 2 cups shredded cooked chicken, 1 can diced green chiles, 1 thinly sliced green onion, 1/2 cup green enchilada sauce, 1/2 cup corn, 1/4 cup fresh cilantro, 1/4 cup crema, and 1 teaspoon chili powder.
Assemble & Bake: Add the drained spaghetti squash strands to the filling mixture and stir well to combine. Divide the filling evenly and spoon it back into the two empty spaghetti squash shells. Return the stuffed squash halves to the baking sheet. Sprinkle the 1/2 cup Mexican cheese blend evenly over the tops of the stuffed squash. Place the baking sheet back in the oven and bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and lightly golden.
Serve: Remove from the oven and serve hot. Garnish with additional fresh cilantro or a pinch of chili powder, if desired.