Green Chile Chicken Stuffed Spaghetti Squash

Unleashing Flavor Fusion: Green Chile Chicken-Stuffed Spaghetti Squash Extravaganza

Embark on a culinary journey that marries the vibrant flavors of green chiles, succulent chicken, and the wholesome goodness of spaghetti squash. Our Green Chile Chicken-Stuffed Spaghetti Squash recipe promises a symphony of textures and tastes that will tantalize your taste buds. Join us in unraveling the secrets to creating this wholesome and flavorful dish that celebrates the union of healthy ingredients and mouthwatering indulgence.


For the Stuffed Spaghetti Squash:

  • 2 medium-sized spaghetti squashes, halved and seeds removed
  • 2 cups shredded cooked chicken breast
  • 1 can (4 oz) diced green chiles, drained
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Keto Version:

  • Increase the amount of shredded chicken to enhance protein content.
  • Use full-fat cheese and sour cream for added richness.
  • Replace sour cream with keto-friendly options, such as full-fat Greek yogurt or cream cheese.

For the Low-Carb Version:

  • Opt for a lower-carb cheese blend, such as mozzarella and cheddar.
  • Reduce the quantity of diced green chiles to lower the carb count.
  • Choose a low-carb sour cream substitute, like plain non-fat Greek yogurt.


Step 1: Prepare the Spaghetti Squash Preheat your oven to 375°F (190°C). Place the spaghetti squash halves, cut side down, on a baking sheet. Bake in the preheated oven for 40-45 minutes or until the squash is fork-tender. Allow it to cool for a few minutes.

Step 2: Shred the Squash Using a fork, scrape the flesh of the spaghetti squash to create “spaghetti” strands. Leave the strands in the squash shells, creating a natural bowl for the stuffing.

Step 3: Make the Filling In a large mixing bowl, combine the shredded chicken, diced green chiles, Monterey Jack cheese, cheddar cheese, sour cream, chopped cilantro, ground cumin, garlic powder, salt, and pepper. Mix until well combined.

Step 4: Stuff the Squash Divide the chicken and cheese mixture evenly among the spaghetti squash halves, pressing down gently to ensure each squash bowl is generously filled.

Step 5: Bake to Perfection Return the stuffed spaghetti 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.

Step 6: Broil for a Golden Finish For an extra golden touch, turn on the broiler for the last 2-3 minutes, keeping a close eye to prevent burning. This adds a delightful crispiness to the cheese on top.

Cook Notes:

  • Customize the spice level by adjusting the amount of diced green chiles or adding jalapeños for an extra kick.
  • Experiment with different cheese varieties for unique flavor profiles.
  • For a time-saving option, pre-cook the spaghetti squash in the microwave for 10-12 minutes before scraping out the strands.


Enchilada Inspired Delight: Enhance the Tex-Mex flair by drizzling a homemade enchilada sauce over the stuffed spaghetti squash before baking. The Enchilada-Style Green Chile Chicken-Stuffed Spaghetti Squash variation introduces a saucy twist to this wholesome dish.

Vegetarian Twist: For a meatless version, omit the chicken and incorporate black beans, corn, and additional veggies of your choice. The Vegetarian Green Chile Stuffed Spaghetti Squash variation caters to plant-based preferences without compromising on flavor.

Cheese Lover’s Dream: Indulge in a cheese extravaganza by adding cream cheese or goat cheese to the filling. The Cheese Lover’s Green Chile Chicken-Stuffed Spaghetti Squash variation elevates the richness and creaminess to new heights.

Keto Version: For a keto-friendly adaptation, increase the amount of shredded chicken for added protein, and use full-fat cheese and sour cream to enhance richness. Choose keto-friendly options like full-fat Greek yogurt or cream cheese as a substitute for sour cream.

Low-Carb Version: Navigate the low-carb route by opting for a lower-carb cheese blend, reducing the quantity of diced green chiles, and choosing a low-carb sour cream substitute, such as plain non-fat Greek yogurt.

The Green Chile Chicken-Stuffed Spaghetti Squash is a testament to the harmony that can be achieved when health-conscious choices meet irresistible flavors. As we explored the original recipe and its keto and low-carb adaptations, the versatility of this dish became evident, ensuring that the joy of savoring a wholesome and delicious meal can be experienced by all.

Share this flavorful creation with friends and family, experimenting with variations to create your personalized Green Chile Chicken-Stuffed Spaghetti Squash symphony. May your kitchen be filled with the aroma of spices, melted cheese, and the satisfaction of preparing a dish that nourishes both the body and the soul. Embrace the fusion of health and indulgence, knowing that a delightful and satisfying meal awaits, ready to grace your dinner table.

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