Zesty Green Chile Chicken Enchilada Stuffed Spaghetti Squash Recipe

Green chile chicken enchiladas dance playfully inside a tender spaghetti squash, creating a southwestern fusion that breaks traditional recipe boundaries.

Roasted squash strands provide a light, nutritious base for spicy shredded chicken.

Mild green chiles add vibrant color and zesty flavor to every delicious bite.

Mexican-inspired seasonings infuse each forkful with bold, comforting warmth.

Lean protein and vegetables combine in this unexpected culinary adventure that satisfies hunger and sparks curiosity.

Seasonal ingredients transform an ordinary meal into something extraordinary.

You won’t be able to resist trying this creative, mouthwatering dish that reimagines classic enchilada flavors.

FAQs

• Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred the meat and follow the recipe as directed.

• Is this recipe gluten-free?

Absolutely! Spaghetti squash is naturally gluten-free, making this dish safe for those with gluten sensitivities.

• How spicy is this dish?

The green chiles add mild heat. If you prefer less spice, use mild green chiles or reduce the amount. For more kick, choose hot green chiles.

• Can I make this recipe ahead of time?

Definitely! Prepare the stuffed squash earlier and refrigerate. When ready to eat, broil for 5-7 minutes until cheese melts and it’s heated through.

Green Chile Chicken Enchilada Stuffed Spaghetti Squash – Bold and Flavorful

• Spice Up Your Meal Routine: Break free from boring dinners with this zesty green chile chicken enchilada stuffed spaghetti squash that transforms ordinary ingredients into an extraordinary culinary adventure.
• Maximize Nutritional Power: Pack your plate with a protein-rich meal that cleverly replaces traditional carbohydrates with nutrient-dense spaghetti squash, creating a healthier alternative to classic enchiladas.
• Customize with Ease: Swap ingredients like chicken for black beans, add extra vegetables, or adjust spice levels to match your personal taste preferences, making this recipe incredibly versatile for different dietary needs.
• One-Pan Wonder: Minimize kitchen cleanup by using a single baking sheet throughout the cooking process, reducing dish washing and saving precious time after meal preparation.

Ingredients for Green Chile Chicken Enchilada Stuffed Spaghetti Squash

• Spaghetti Squash: A versatile vegetable that serves as the base of this recipe, providing a low-carb alternative to traditional pasta.
• Shredded Chicken: The primary protein source that adds substance and flavor to the dish.
• Green Enchilada Sauce: Brings a traditional Mexican-inspired flavor profile to the dish.
• Green Chiles, Green Onion, Cilantro: Contribute fresh, vibrant flavors and aromatic elements to the recipe.
• Greek Yogurt, Shredded Cheese: Provide creaminess and rich texture to the final dish.
• Cooking Spray, Refined Salt, Ground Pepper: Essential for preparing and seasoning the squash.

• Defrosted Corn: Adds sweetness and additional texture to the filling.

How to Prepare Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Step 1: Prepare the Oven

Crank up your oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil to make cleanup a breeze later.

Step 2: Slice and Season the Squash

Slice the spaghetti squash right down the middle. Sprinkle cooking spray across the inner surfaces and dust with salt and pepper for extra flavor.

Step 3: Roast the Squash

Place the squash cut-side down on the prepared baking sheet. Slide it into the oven and let it roast until it becomes super tender, which typically takes around 30-40 minutes.

Step 4: Harvest the Squash Strands

After removing the squash from the oven, let it cool for about 10 minutes. Grab a fork and gently scrape out the spaghetti-like strands into a bowl.

Keep the squash skin – you’ll need it later.

Step 5: Remove Excess Moisture

Squeeze out any extra liquid from the squash strands to keep your dish from getting watery.

Step 6: Create the Enchilada Filling

• Green enchilada sauce
• Green onions
• Green chiles
• Defrosted corn
• Cilantro
• Shredded chicken

Warm the mixture through, then remove from heat and stir in Greek yogurt.

Step 7: Combine Filling and Squash

Mix the enchilada filling thoroughly with the squash strands.

Carefully spoon this mixture back into the original squash skins.

Step 8: Cheese It Up

Sprinkle a generous layer of shredded cheese over the top of each stuffed squash half.

Step 9: Broil to Perfection

Set the oven to broil and place the stuffed squash back on the baking sheet. Watch closely as the cheese melts and gets bubbly and slightly golden.

Step 10: Serve and Enjoy

Pull the stuffed spaghetti squash out of the oven and serve immediately while hot and cheesy.

Tips for a Perfect Green Chile Chicken Enchilada Stuffed Spaghetti Squash

• Compress spaghetti squash strands thoroughly to remove excess moisture, ensuring a perfect texture and preventing watery results.
• Enhance flavor depth by adding a pinch of cumin or smoked paprika to the green chile chicken mixture for an extra layer of complexity.
• Opt for Greek yogurt as a healthier alternative to sour cream, reducing calories while maintaining creamy richness in the enchilada filling.
• Choose low-fat cheese or dairy-free cheese alternatives to make the dish more diet-friendly for those watching calorie intake or following specific nutritional guidelines.
• Prepare extra filling and store separately for quick meal prep, allowing you to enjoy this dish multiple times throughout the week with minimal additional cooking effort.

Variations on Green Chile Chicken Enchilada Stuffed Spaghetti Squash

• Low-Carb Zucchini Boat Alternative: Replace spaghetti squash with hollowed zucchini boats, maintaining the same green chile chicken enchilada filling for a lower-carb option.
• Vegetarian Protein Swap: Substitute chicken with black beans or tofu, keeping the green chile enchilada sauce and cheese for a plant-based version.
• Dairy-Free Modification: Use nutritional yeast instead of cheese and coconut yogurt in place of Greek yogurt for those avoiding dairy products.
• Spicy Southwest Remix: Add diced jalapeños and cayenne pepper to increase heat level, incorporating additional southwestern flavors into the original recipe.

Pairing Ideas for Green Chile Chicken Enchilada Stuffed Spaghetti Squash

• Select a crisp, medium-bodied white wine like Sauvignon Blanc to complement the zesty green chile and tangy enchilada sauce, cutting through the richness while enhancing the dish's vibrant southwestern flavors.
• Craft a homemade cilantro-lime margarita that mirrors the recipe's bright, herbaceous notes, providing a cool and zingy counterpoint to the warm, cheesy spaghetti squash enchilada creation.
• Whip up a quick Mexican-style cucumber salad with lime juice and chili powder, offering a fresh, light texture that balances the hearty chicken and cheese while adding a palate-cleansing element to each bite.

Storage Instructions for Green Chile Chicken Enchilada Stuffed Spaghetti Squash

• Refrigeration: Store leftover stuffed spaghetti squash in an airtight container for up to 3-4 days. Seal tightly to prevent moisture loss and maintain freshness.
• Freezing: Wrap individual portions in plastic wrap, then place in freezer-safe containers. Freeze for maximum 2 months to preserve texture and flavor.
• Microwave Reheating: Place portion on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, stirring between each to ensure even warming. Stop when thoroughly hot.
• Oven Reheating: Preheat oven to 350°F. Transfer stuffed squash to baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated completely through, removing foil during last 5 minutes to crisp cheese.

Green Chile Chicken Enchilada Stuffed Spaghetti Squash Recipe

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4.8 from 37 reviews

• Total Time: 1 hour
• Yield: 2 1x

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Description

Green chile chicken enchilada spaghetti squash combines Mexican and Italian flavors in one comforting dish. Roasted squash creates a nutritious base for spicy shredded chicken, melted cheese, and zesty green chile sauce.

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Ingredients

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• 1 whole spaghetti squash
• 1 1/2 cups boneless, skinless chicken breasts (cooked, finely shredded)
• 1/2 cup cheese (cheddar or Monterey Jack, or blend, shredded)
• 1/2 cup green enchilada sauce (gluten-free)
• 1/4 cup plain non-fat Greek yogurt
• 1/2 cup frozen corn (defrosted)
• 4 oz canned diced green chiles
• 1 green onion (finely sliced)
• 1 tbsp cilantro (finely chopped, optional)

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Cut the spaghetti squash in half lengthwise, lightly coat the interior with cooking spray, and season with salt and pepper.
3. Place the squash cut-side down on the prepared baking sheet and roast for 30-40 minutes until the flesh becomes tender.
4. Remove the squash from the oven and let it cool for 10 minutes, then use a fork to scrape out the spaghetti-like strands into a bowl, keeping the squash shells intact.
5. Gently press the squash strands to remove excess moisture.
6. Switch the oven to broil setting.
7. In a saucepan over medium heat, combine green enchilada sauce, green onions, green chiles, corn, cilantro, and shredded chicken, warming the mixture thoroughly.
8. Remove the pan from heat and stir in Greek yogurt until well incorporated.
9. Mix the enchilada filling with the spaghetti squash strands, then carefully redistribute the mixture back into the squash shells.
10. Sprinkle shredded cheese evenly over the filled squash.
11. Return the stuffed squash to the baking sheet and broil until the cheese melts and becomes golden and bubbly, watching carefully to prevent burning.
12. Serve immediately while hot and cheese is still melted.

Notes

• Choose medium-sized spaghetti squash with firm, uniform skin to ensure even cooking and perfect stringy texture.
• Pressing spaghetti squash strands helps eliminate excess water, preventing a soggy final dish and maintaining ideal consistency.
• Swap chicken with black beans, tofu, or shredded turkey for vegetarian or alternative protein options without compromising flavor profile.
• Adjust green chile heat levels by selecting mild or hot varieties, allowing personalization for different spice tolerances.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Mexican-American

Nutrition

• Serving Size: 2
• Calories: 371 kcal
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 5 g
• Protein: 37 g
• Cholesterol: 80 mg