Green Chile Chicken Squash

This green chile chicken-stuffed spaghetti squash transforms a simple winter vegetable into a comforting, flavorful meal that balances healthy eating with indulgent flavors. The roasted squash creates the perfect vessel for spicy green chiles, tender chicken, and melty cheese.

I discovered this recipe during my low-carb phase, but it quickly became a family favorite regardless of dietary goals. My children now request "taco boats" regularly, not realizing they're eating a vegetable-forward meal.

Ingredients

• Spaghetti squash: Delivers tender strands that mimic pasta texture while providing nutrients and fiber
• Shredded chicken: Offers lean protein and time savings when using rotisserie chicken
• Green chiles: Add mild heat without overwhelming spiciness
• Green enchilada sauce: Provides tangy flavor foundation
• Corn: Introduces sweet pops of texture throughout
• Mexican cheese blend: Melts beautifully while adding authentic flavor
• Crema: Contributes creaminess and helps bind ingredients
• Chili powder: Brings depth and warmth to the filling
• Fresh cilantro: Brightens the entire dish with herbaceous notes

Step-by-Step Instructions

Prep the squash:

Slice the spaghetti squash lengthwise carefully using a sharp knife. Scoop out the seeds and stringy center. Drizzle the cut surfaces generously with olive oil and season with salt and pepper. Place the halves cut side down on your prepared baking sheet to create steam during cooking.

Roast to perfection:

Roast the squash at 400°F for approximately 35 minutes. Test doneness by pressing gently on the outside skin. The squash should give slightly and a fork should easily pierce through. Overcooking will make the strands mushy rather than tender.

Create the filling:

While the squash cools enough to handle, prepare your filling by combining the shredded chicken, green chiles, sliced green onion, enchilada sauce, corn, cilantro, crema, and chili powder in a large bowl. Mix thoroughly ensuring even distribution of ingredients throughout.

Shred and combine:

Use a fork to scrape the interior of each squash half, creating spaghetti-like strands. Leave approximately half an inch of squash flesh attached to the skin to maintain the structure of your squash boat. Add the strands to your filling mixture and fold gently to incorporate without breaking the delicate squash.

Stuff and bake:

Divide the filling evenly between the two squash shells, mounding it slightly. Sprinkle the Mexican cheese blend over the top of each half. Return to the oven for 15 to 20 minutes until the cheese melts completely and begins to bubble and brown at the edges.

The green chiles are truly the star ingredient in this recipe. I discovered their versatility during a trip to New Mexico where they appear in everything from breakfast to dessert. Their distinctive flavor brings authenticity to this fusion dish that reminds me of late summer evenings on my grandmother's porch in Arizona.

Make Ahead Magic

This recipe shines as a meal prep option. You can roast and shred the squash up to two days ahead, and prepare the filling separately. Store both components in the refrigerator, then assemble and bake when ready to serve. The flavors actually improve after melding together overnight, making this an excellent choice for entertaining.

Smart Substitutions

The beauty of this recipe lies in its flexibility. Swap turkey or ground beef for the chicken, black beans for a vegetarian version, or pepper jack for a spicier profile. If spaghetti squash isn't available, you can adapt this filling for bell peppers or portobello mushrooms. Red enchilada sauce works well for those preferring a tomato-based option with slightly more heat.

Serving Suggestions

Create a build your own topping bar with diced avocado, pico de gallo, pickled red onions, and additional crema. A simple green salad dressed with lime vinaigrette complements the rich flavors perfectly. For larger gatherings, slice each stuffed half into quarters for appetizer portions that showcase the beautiful layers.

Frequently Asked Questions

→ How do you prepare spaghetti squash for stuffing?

Cut the squash in half lengthwise, remove seeds, drizzle with olive oil, season, and roast cut side down at 400ºF until fork tender.

→ Can I substitute chicken with another protein?

Yes, you can use ground turkey, shredded beef, or even a plant-based alternative like tofu or tempeh.

→ What can I use instead of green chiles?

You can substitute green chiles with diced jalapeños, poblano peppers, or bell peppers for a milder flavor.

→ How do I ensure the filling isn’t watery?

Make sure to drain the spaghetti squash strands well and allow any excess moisture from the cooked ingredients to release before mixing.

→ Can this dish be made ahead of time?

Yes, you can prepare the squash and filling ahead, assemble them, and store in the fridge. Bake just before serving.

→ What are good side dishes for this meal?

Pair this dish with a fresh side salad, guacamole, or a warm bowl of tortilla soup for a complete meal.