Green Chile Chicken Spaghetti Squash
- Jamie
- Jan 7, 2020
- 2 min read
If you are intimidated by spaghetti squash, this is the recipe for you! Cooking the squash first and then pulling out the strands is a little addicting for me. You can top the spaghetti with so many things, switching up your favorite pasta dish into a keto-friendly, low carb substitution.
Ingredients:
1 spaghetti squash
1 1/2 cups cooked and shredded boneless skinless chicken breasts
1/2 cup green enchilada sauce
1 green onion, thinly sliced
4 ounces diced green chiles (canned)
1 tablespoon chopped cilantro (optional)
1 cup shredded Mozzarella or Monterrey Jack cheese (I use a combo of both)
Directions:
Preheat oven to 400 degrees and line baking sheet with foil.
Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.
Reserve the squash skins placing them cut side up back on the foil lined baking sheet. Use your hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the squash skins. (There is a quick method to cooking squash in the microwave if you want to google that as well.)
In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, and shredded chicken.
Once the mixture is warmed through remove from the heat and pour the enchilada filling over the spaghetti squash strands and stir together until combined.
Top with the shredded cheese and cilantro (if using).
Place the baking sheet with spaghetti squash back in the oven and broil until the cheese is melted, then serve.
Have you tried Buffalo Chicken Spaghetti Squash? Oh my goodness...it's amazing!
Leave me a comment with your favorite toppings!
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