This Green Chile Chicken Stuffed Spaghetti Squash is a flavorful, healthy twist on a Southwestern classic. Tender roasted spaghetti squash halves are filled with juicy shredded chicken, zesty green chiles, creamy salsa, and melted cheese for a deliciously satisfying, low-carb meal. It’s light, comforting, and bursting with Tex-Mex flavor in every bite!
Who Is This Recipe For?
This recipe is perfect for:
- Low-carb and keto eaters looking for a grain-free alternative to traditional enchiladas or pasta.
- Busy home cooks who want a healthy, one-pan meal with minimal cleanup.
- Chicken lovers who enjoy bold, Southwestern-inspired flavors.
- Anyone craving a comforting but lighter dinner packed with veggies and protein.
Why It’s Great
- 🥘 Low-carb & gluten-free: A lighter take on comfort food without sacrificing flavor.
- 🌶️ Southwestern-inspired: Green chiles and guacamole salsa add a spicy kick.
- 🕒 Easy prep: Ready in under an hour with minimal ingredients.
- 🧀 Cheesy & creamy: A perfect balance of textures in every bite.
Ingredients (Serves 2–4)
- 1 large spaghetti squash, halved lengthwise
- Olive oil, for drizzling
- Kosher salt & ground black pepper, to taste
- 2 cups shredded cooked chicken
- 1 (4 oz) can diced green chiles (mild or hot, to taste)
- 1 green onion, thinly sliced (add more for extra flavor)
- ½ cup guacamole salsa or green enchilada sauce
- ½ cup fresh or frozen corn (or Mexi-corn)
- ½ cup shredded Mexican cheese blend
- ¼ cup sour cream
- 1 teaspoon chili powder (plus extra for garnish)
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
Kitchen Equipment Needed
- Baking sheet
- Oven
- Fork (for shredding squash)
- Mixing bowl
- Spoon or tongs
- Sharp knife and cutting board
Instructions
- Roast the spaghetti squash:
Preheat oven to 400°F (200°C). Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 35–40 minutes, or until tender. - Prepare the filling:
In a large mixing bowl, combine shredded chicken, diced green chiles, green onion, guacamole salsa (or enchilada sauce), corn, sour cream, chili powder, and half of the cheese. Stir until evenly mixed. - Stuff the squash:
Once the squash is cooked, use a fork to gently shred the inside into strands, leaving it in the shell. Spoon the chicken mixture evenly into each half of the squash. - Top and bake:
Sprinkle the remaining cheese on top and return to the oven for another 10–15 minutes, until the cheese is melted and bubbly. - Garnish and serve:
Sprinkle with extra chili powder and chopped cilantro before serving. Serve hot and enjoy your spicy, creamy creation!
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap halves tightly and freeze for up to 2 months. Thaw overnight and reheat in the oven until warm.
- Reheating tip: Cover with foil and bake at 350°F (175°C) for 15–20 minutes.
FAQ
Q: Can I use rotisserie chicken?
Yes! Rotisserie chicken works perfectly and saves time.
Q: Can I make this vegetarian?
Absolutely — swap chicken for black beans or grilled vegetables for a plant-based version.
Q: Can I use red enchilada sauce instead of green?
Yes, but the flavor will be richer and slightly smoky instead of tangy and fresh.
Q: Is spaghetti squash keto-friendly?
Yes — it’s a great low-carb substitute for pasta with fewer calories and more nutrients.
Conclusion
This Green Chile Chicken Stuffed Spaghetti Squash is a delicious mix of comfort and health, offering the best of both worlds — cheesy, spicy, and satisfying yet light and wholesome. Whether you’re following a low-carb diet or simply want a flavorful, easy-to-make meal, this recipe is sure to become a new weeknight favorite. Try it once, and you’ll want it on repeat!
