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Green Chili Chicken Stuffed Spaghetti Squash

This Green Chili Chicken Stuffed Spaghetti Squash is a gluten‑free, low‑carb main featuring roasted squash boats filled with creamy chicken, green chiles, corn, and cheese—a flavorful twist on a classic.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 3
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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 thinly sliced green onion or more
  • 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)

Method
 

  1. Preheat oven to 400 °F (175 °C). Line a baking sheet with parchment paper or foil.
  2. Drizzle olive oil on the cut sides of the spaghetti squash halves. Season generously with salt and pepper. Place cut side down on the baking sheet and roast for about 35 minutes, or until the squash flesh is fork‑tender.
  3. Let the squash cool until it’s manageable. Use a fork to scrape out the interior into strands, leaving about a ½‑inch border around the shell. Place the strands aside (in a strainer if needed).
  4. Recipe Runner
  5. In a large bowl, combine the shredded chicken, diced green chiles, green onion, salsa or enchilada sauce, corn, ¼ cup chopped cilantro, sour cream, chili powder, and squash strands. Gently fold to combine.
  6. Spoon the filling back into the squash shells, dividing evenly. Top each half with shredded cheese.
  7. Return to the oven and bake another 20‑25 minutes, until the cheese is melted and bubbly.
  8. Garnish with extra cilantro, a sprinkle of chili powder, and serve hot.

Notes

If you’re short on time, you can microwave the squash halves (cut side down in a dish with a splash of water) for ~10–15 minutes to soften them before topping.
Use rotisserie chicken to save time.
Adjust spice level by choosing mild or hot green chiles, or adding fresh jalapeño.
For extra gooey cheese, use a mix of Monterey Jack and Mexican blend.
Let the squash strands drain in a strainer for a few minutes after scraping, to avoid a watery filling.