Total time: 1 hr 15 mins | Serves: 8
If you are searching for a healthy alternative to your favorite pasta dishes, then this stuffed spaghetti squash is a must! Devour this spaghetti squash without the guilt, and keep coming back for more!
INGREDIENTS
2 c. cooked chicken, shredded
1 large spaghetti squash, cut in half lengthwise
1 (4 ounces) can of diced green chiles
1/4 c. crema
1 green onion, thinly sliced
1/2 c. fresh or frozen corn
1/2 c. green enchilada sauce
1/2 c. Mexican cheese blend
1 tsp chili powder, plus more for garnish, optional
olive oil, as needed
kosher salt and freshly ground pepper, to taste
fresh cilantro, garnish
How to make Green Chile Chicken- Stuffed Spaghetti Squash
Step 1: Prepare the oven. Preheat it to 400 degrees. Using parchment paper or aluminium foil, line a baking sheet.
Step 2: With olive oil, drizzle both cut sides of spaghetti squash and generously sprinkle with salt and pepper.
Step 3: On the prepared baking sheet, place the cut side down. Put in the preheated oven and roast for about 35 minutes or until fork tender. When done, remove from the oven and allow the squash to rest until cool enough to handle.
Step 4: Scrape the inside of the squash using a fork, leaving about half an inch of space around the bottom and sides. To a colander, transfer the scraped “spaghetti” and place it in the sink or over a large bowl.
Step 5: Place the chicken, green chiles, green onion, enchilada sauce, corn, 1/4 cup chopped cilantro, crema, and chile powder in another bowl. Mix well until combined.
Step 6: Into the sauce mixture, combine the squash strands. In half, divide the filling and place them back into the squash shells. Place the squash on the baking sheets and evenly sprinkle each with Mexican cheese.
Step 7: Bake in the preheated oven for about 15 to 20 minutes or until the cheese has melted and bubbly.
Step 8: Serve the stuffed spaghetti squash right away. Enjoy!
Ingredients
- 2 c. cooked chicken, shredded
- 1 large spaghetti squash, cut in half lengthwise
- 1 (4 ounces) can of diced green chiles
- 1/4 c. crema
- 1 green onion, thinly sliced
- 1/2 c. fresh or frozen corn
- 1/2 c. green enchilada sauce
- 1/2 c. Mexican cheese blend
- 1 tsp chili powder, plus more for garnish, optional
- olive oil, as needed
- kosher salt and freshly ground pepper, to taste
- fresh cilantro, garnish
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. Using parchment paper or aluminium foil, line a baking sheet.
Step 2: With olive oil, drizzle both cut sides of spaghetti squash and generously sprinkle with salt and pepper.
Step 3: On the prepared baking sheet, place the cut side down. Put in the preheated oven and roast for about 35 minutes or until fork tender. When done, remove from the oven and allow the squash to rest until cool enough to handle.
Step 4: Scrape the inside of the squash using a fork, leaving about half an inch of space around the bottom and sides. To a colander, transfer the scraped “spaghetti” and place it in the sink or over a large bowl.
Step 5: Place the chicken, green chiles, green onion, enchilada sauce, corn, 1/4 cup chopped cilantro, crema, and chile powder in another bowl. Mix well until combined.
Step 6: Into the sauce mixture, combine the squash strands. In half, divide the filling and place them back into the squash shells. Place the squash on the baking sheets and evenly sprinkle each with Mexican cheese.
Step 7: Bake in the preheated oven for about 15 to 20 minutes or until the cheese has melted and bubbly.
Step 8: Serve the stuffed spaghetti squash right away. Enjoy!
