Green Chile Chicken-Stuffed Spaghetti Squash

Craving a wholesome, creamy, and spicy comfort food that won’t derail your health goals? This Green Chile Chicken-Stuffed Spaghetti Squash delivers everything you love about cozy casseroles—rich flavor, melty cheese, and satisfying texture—without the heavy carbs. Roasted spaghetti squash forms tender “noodles” that soak up a flavorful filling made with shredded chicken, green chiles, sweet corn, and a creamy green enchilada base. Topped with bubbling Mexican cheese and a sprinkle of fresh cilantro, this dish is a one-stop ticket to flavor town.

Ingredients & Their Roles

• 1 large spaghetti squash – Acts as the low-carb “noodle” base with a mild flavor that pairs well with bold fillings.
• 2 cups cooked chicken, shredded – Provides hearty protein and soaks up the creamy, spicy sauce.
• 1 (4 oz.) can diced green chiles – Adds a subtle heat and zesty flavor that defines this dish.
• 1 green onion, thinly sliced – Gives a pop of freshness and mild bite.
• 1/2 cup green enchilada sauce – The flavorful binder that brings creaminess and gentle spice.
• 1/2 cup fresh or frozen corn – Offers a sweet crunch that contrasts perfectly with the creamy filling.
• 1/2 cup Mexican cheese blend – Melts into a golden blanket over the top, creating that irresistible cheesy finish.
• 1/4 cup Mexican crema (or sour cream) – Adds creaminess and a slightly tangy richness.
• 1 teaspoon chili powder – Enhances the smoky heat in the filling.
• Fresh cilantro – For garnish and brightness that finishes the dish beautifully.

Step-by-Step Instructions

1. Roast the Squash

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or foil. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 35 minutes or until fork-tender. Let cool slightly before handling.

2. Scrape and Drain

Using a fork, gently scrape the inside of each half to create spaghetti-like strands. Leave about ½-inch of squash flesh to help the shells hold their shape. Transfer the scraped squash strands to a colander and let them drain to remove excess moisture—this is key to avoiding sogginess.

3. Make the Filling

In a large mixing bowl, combine:

• 2 cups shredded chicken
• 1 (4 oz.) can diced green chiles
• 1 thinly sliced green onion
• 1/2 cup green enchilada sauce
• 1/2 cup corn
• 1/4 cup chopped cilantro
• 1/4 cup crema
• 1 teaspoon chili powder

Stir well until everything is evenly coated and combined.

4. Combine & Stuff

Add the drained squash strands to the filling and mix thoroughly. Spoon the mixture evenly into each squash shell, pressing down gently to compact it.

5. Bake to Perfection

Top each stuffed squash half with 1/4 cup Mexican cheese blend. Return to the oven and bake for 15–20 minutes or until the cheese is bubbly and golden brown.

6. Serve & Garnish

Remove from the oven, let cool slightly, and garnish with additional cilantro or a sprinkle of chili powder for extra heat. Serve hot and enjoy!

Why This Recipe Is Loved

• Low-carb & gluten-free – A perfect fit for keto or grain-free diets without sacrificing flavor.
• Meal-prep friendly – Easily reheats for lunch or dinner the next day.
• Customizable – Add black beans, jalapeños, or use rotisserie chicken to save time.

Pro Tips for the Best Results

• Don’t skip draining the squash strands – It’s essential for a creamy—not watery—texture.
• Use freshly shredded cheese for better melt and flavor compared to pre-shredded varieties.
• Make it spicier by adding diced jalapeños or hot sauce to the filling.

Serving Suggestions

• Pair with a fresh avocado salad or crisp jicama slaw for contrast.
• Top with sliced black olives, diced tomatoes, or a squeeze of lime.
• Serve with a side of seasoned black beans or cauliflower rice for a heartier plate.

Final Thoughts

This Green Chile Chicken-Stuffed Spaghetti Squash is everything you want in a dinner—easy, nourishing, creamy, and loaded with bold flavors. Whether you’re trying to eat lighter or just want a unique, satisfying meal, this recipe hits the spot every time. It’s perfect for weeknights, family dinners, or meal prep. Make it once, and you’ll be hooked!

Ready to impress your taste buds without guilt? Give this cheesy, spicy, and wholesome dish a try tonight!