Are you eager to try new foods and step up your healthy eating game? Look no further! This Stuffed Spaghetti Squash with Chicken is sure to tickle your taste buds and leave you craving for more. It’s a dish that blends the goodness of chicken with the flavors of green chilis, enchilada sauce, corn, and crema, perfectly stuffed into a spaghetti squash. Let’s dive in and find out how to make this mouth-watering recipe.
Frequently Asked Questions
Here are some common questions you might have about this dish:
Can I freeze this dish? We don’t recommend freezing the chicken mix with crema, as it might cause the crema to separate and change the texture.
How do I store this dish? If you have any leftovers after serving, simply place them in an airtight container and store them in the refrigerator. It will stay fresh for 3 to 4 days.
Can I use a different squash? While you could experiment with other types of squash, the spaghetti squash works best for this recipe, as it adds the perfect texture to the stuffed chicken mixture.
What You’ll Need
- 1 large Spaghetti Squash, cut in half lengthwise
- 2 cups cooked and shredded chicken
- 1 green onion, thinly sliced
- 1/2 cup green enchilada sauce
- 1/2 cup frozen corn
- 1 small can green chilis, drained
- 1/2 cup Mexican blend cheese
- 1/4 cup crema
- 1 tsp chili powder, plus more for garnish
- Salt and pepper to taste
- Cilantro for garnish
Let’s Get Cooking!
Step 1: Preparing the Squash
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, drizzle it with olive oil, and season with salt and pepper.
- Place the cut side of the squash down on a baking tray and bake it for 35 minutes.
- Allow the squash to cool down slightly before moving on to the next step.
Step 2: Creating the Chicken Mixture
- Use a fork to scrape the inside of the squash, leaving about a 1/2-inch space all around.
- In a separate bowl, combine the shredded chicken, crema, green chilis, enchilada sauce, corn, cilantro, chili powder, and green onion.
- Mix the spaghetti strands from the squash into the meat mixture.
Step 3: Stuffing and Baking
- Divide the chicken mixture in half and stuff each half of the squash with it.
- Top it off with the Mexican blend cheese and place it back in the oven for another 15 to 20 minutes, until the cheese is melted and bubbly.
- Remove from the oven and serve immediately.
- Garnish with a sprinkle of chili powder and fresh cilantro.
Yay! Your Stuffed Spaghetti Squash with Chicken is ready to be enjoyed.
Nutrition Information
- Yield: 4 servings
- Serving Size: 1
- Calories: 64
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 134mg
- Sodium: 372mg
- Sugar: 12g
- Protein: 22g
If you’re looking for more low-carb recipes to try, here are a couple of our favorites:
We hope you enjoy this recipe and the others as much as we do! Let us know how it turns out for you and feel free to experiment with different seasonings to suit your taste preferences. Happy cooking!
