Dive into Deliciousness: Green Chile Chicken-Stuffed Spaghetti Squash Recipe

Prepare yourself for a culinary adventure with our tantalizing Green Chile Chicken-Stuffed Spaghetti Squash recipe! Bursting with flavor and wholesome ingredients, this dish is a celebration of Mexican-inspired cuisine and healthy eating. Perfect for weeknight dinners or weekend gatherings, it’s guaranteed to impress even the pickiest of eaters. So, grab your apron and get ready to embark on a culinary journey that will leave your taste buds singing with delight!

Ingredients

• 1 large spaghetti squash, cut in half lengthwise
• 2 cups cooked chicken, shredded
• 1 (4 oz.) can diced green chiles
• 1 green onion, thinly sliced
• 1/2 cup green enchilada sauce
• 1/2 cup fresh or frozen corn
• 1/2 cup Mexican cheese blend
• 1/4 cup crema
• 1 teaspoon chili powder, plus more for garnish, optional
• Fresh cilantro, for garnish
• Olive oil, as needed
• Kosher salt and freshly ground pepper, to taste

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-45 minutes, or until the squash is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
2. Shred the Chicken: While the squash is roasting, shred the cooked chicken using two forks or your fingers. You can use leftover rotisserie chicken or cook chicken breasts in advance for this recipe.
3. Prepare the Filling: In a mixing bowl, combine the shredded chicken, diced green chiles, sliced green onion, green enchilada sauce, corn, Mexican cheese blend, and chili powder. Mix until well combined.
4. Assemble the Dish: Once the spaghetti squash halves are cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, leaving the shells intact. Divide the chicken filling evenly among the squash shells, pressing gently to pack it in.
5. Bake the Stuffed Squash: Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly.
6. Garnish and Serve: Remove the stuffed squash from the oven and drizzle with crema. Garnish with fresh cilantro and a sprinkle of chili powder, if desired. Serve hot and enjoy!

Cook Notes and Variations

• Vegetarian Option: Skip the chicken and double up on the veggies by adding more corn, diced bell peppers, or black beans to the filling.
• Spice it Up: If you prefer a spicier dish, use hot green chiles or add a pinch of cayenne pepper to the filling mixture.
• Cheese Lovers: Feel free to sprinkle extra cheese on top of the stuffed squash before baking for an extra cheesy indulgence.
• Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with dietary restrictions.
• Make it Ahead: You can prepare the filling in advance and store it in an airtight container in the refrigerator for up to 2 days. Simply stuff the squash and bake when ready to serve.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of squash? A: While spaghetti squash is ideal for this recipe because of its noodle-like texture, you can experiment with other types of squash such as acorn squash or butternut squash if desired.

Q: What can I substitute for crema? A: If you can’t find crema, you can use sour cream or Greek yogurt as a substitute. Thin it out with a little water or lime juice to achieve a drizzleable consistency.

Q: Is this dish keto-friendly? A: To make it keto-friendly, you can omit the corn and use a low-carb enchilada sauce. You can also reduce the amount of onion or skip it altogether to further lower the carb count.

Q: How do I store leftovers? A: Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Q: Can I freeze this dish? A: While you can freeze the stuffed squash, keep in mind that the texture of the squash may change slightly upon thawing. Store in a freezer-safe container for up to 3 months, and reheat in the oven from frozen until heated through.

Green Chile Chicken-Stuffed Spaghetti Squash is a delightful fusion of flavors that’s as satisfying as it is nutritious. From the tender strands of spaghetti squash to the zesty green chiles and creamy cheese filling, every bite is a symphony of taste and texture. Whether you’re following a gluten-free, keto, or vegetarian lifestyle, this versatile dish is sure to please. So, gather your ingredients and give this recipe a try—it’s a surefire way to elevate your dinner game and impress your family and friends. Happy cooking!

With endless possibilities for customization and a flavor profile that’s simply irresistible, Green Chile Chicken-Stuffed Spaghetti Squash is destined to become a new favorite in your recipe repertoire. So, don’t hesitate to get creative and make it your own. From weeknight dinners to special occasions, this dish is a winner every time. Cheers to good food and great company!