Green Chile Chicken-Stuffed Spaghetti Squash
Go and get seconds; there is no need to feel guilty about this dish.
We love pasta recipes for their versatility and deliciousness, but we don’t enjoy the calories that go along with them—our bodies don’t either, unfortunately. Fortunately, spaghetti squash is a delicious substitute for our favorite “noodles” that we can eat in excess without feeling bad about it!
That’s correct, this delicious gourd shreds into pasta-like strands that are flawlessly covered with sauce after roasting in the oven (all you need is olive oil, salt, and pepper). It’s the perfect moment to attempt making spaghetti squash if you haven’t done it before, we promise. This version, which we offer here, is a spicy southwestern interpretation that is perfect. Enchilada sauce, chicken, green chiles, and lots of cheese make this recipe a winner that will fulfill any lunch or supper need. See for yourself by giving it a try!
Serves 8
1 hour, 15 minutes
INGREDIENTS :
- 1 large spaghetti squash, cut in half lengthwise
- 2 cups cooked chicken, shredded
- 1 (4 oz.) can diced green chiles
- 1 green onion, thinly sliced
- 1/2 cup green enchilada sauce
- 1/2 cup of fresh or frozen corn
- 1/2 cup Mexican cheese blend
- 1/4 cup of crema
- 1 teaspoon chili powder, plus more for garnish, optional
- fresh cilantro, garnish
- olive oil, as needed.
- kosher salt and freshly ground pepper, to taste
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