Green Chile Chicken-Stuffed Spaghetti Squash is a delicious and healthy dish that combines the flavors of roasted spaghetti squash, tender shredded chicken, and spicy green chile. Here’s a simple recipe for you to try:
Ingredients:
- 2 medium-sized spaghetti squash
- 2 cups cooked and shredded chicken breast
- 1 cup diced green chiles (canned or fresh)
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for drizzling
Instructions:
- Preheat your oven to 375Β°F (190Β°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
- Place the squash halves, cut side down, on a baking sheet. Roast in the preheated oven for 40-50 minutes or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the filling. In a large mixing bowl, combine the shredded chicken, diced green chiles, shredded cheese, red onion, cilantro, minced garlic, cumin, chili powder, salt, and pepper. Mix well to combine.
- Once the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands. Leave the squash shells intact to use as natural bowls.
- Add the spaghetti squash strands to the bowl with the chicken mixture and toss everything together until well combined.
- Stuff each spaghetti squash shell with the green chile chicken mixture, pressing it down gently.
- Return the stuffed squash 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.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with extra cilantro, if desired, and serve hot.
This Green Chile Chicken-Stuffed Spaghetti Squash is a flavorful, low-carb alternative to traditional stuffed peppers or tacos. Enjoy!
