Are you ready to tantalize your taste buds with a dish that’s both healthy and bursting with flavor? Introducing the Green Chili Chicken Spaghetti Squash—a delightful fusion of Mexican cuisine and wholesome ingredients that will leave you craving more! This recipe transforms a humble spaghetti squash into a vibrant, cheesy delight, filled with tender chicken and zesty green chilies. Perfect for a cozy family dinner or impressing guests, this dish is not only delicious but also low-carb and gluten-free. Dive into this culinary adventure and discover how easy it is to create a meal that’s as nutritious as it is satisfying!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 can green chilies
- 1 cup salsa verde
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Carefully cut the spaghetti squash lengthwise using a sharp knife. Scoop out the seeds and inner membranes with a spoon.
- Drizzle the squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh becomes tender and easily separates into spaghetti-like strands when scraped with a fork.
- While the squash is roasting, prepare the chicken filling. In a large mixing bowl, combine shredded chicken, diced green chilies, and salsa verde. Mix thoroughly and season with additional salt and pepper to taste.
- Once the squash is cooked, remove from the oven and let cool for 5 minutes. Using a fork, gently scrape the interior to create spaghetti-like strands.
- Fill each squash half with the chicken and green chili mixture, ensuring even distribution.
- Sprinkle shredded cheese evenly over the filled squash halves.
- Return the stuffed squash to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and slightly golden.
- Remove from oven, let cool for 2-3 minutes, and serve hot. Optionally, garnish with chopped cilantro or green onions.
Tips
- Choosing the Right Squash: Look for a medium-sized spaghetti squash with a firm, even skin. It should feel heavy for its size, indicating it's ripe and full of flavor.
- Cutting Safely: When cutting the squash, use a sharp knife and a stable cutting board. If it’s difficult to slice, microwave it for a minute or two to soften the skin slightly.
- Enhancing Flavor: For an extra kick, consider adding diced jalapeños or a sprinkle of chili powder to your chicken filling. This will elevate the dish and cater to spice lovers!
- Cheese Variations: Feel free to experiment with different types of cheese! Pepper jack adds a nice heat, while a blend of cheddar and mozzarella gives a classic cheesy flavor.
- Make Ahead: You can prepare the chicken filling in advance and store it in the refrigerator. Just assemble and bake the squash when you’re ready to serve!
- Garnishing: Fresh cilantro or green onions not only add a pop of color but also enhance the flavor profile. Don’t skip this step for a restaurant-quality finish!
- Serving Suggestions: Pair your stuffed spaghetti squash with a side salad or some avocado slices for a complete meal that’s both satisfying and refreshing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 70mg
