Chicken & Green Chilis Spaghetti Squash

img_3177I first was introduced to this recipe by a high school friend, and looking at the picture he posted made me think to myself “Get in my belly!!”  I went to the store that day and got the ingredients for us to have this super flavorful dish that evening.  If it isn’t mexican or involve tortilla chips or tacos, I worry my husband might not be interested in my new healthy recipe.

This one originally is from via Green Chile Chicken- Stuffed Spaghetti Squash – 12 Tomatoes and I was new to 12tomatoes.com recipe site.  I love all things about it, and feel comfortable making adjustments to increase nutritional value and keep sodium low, while also honoring my list of food allergies.  Some need no alterations, and sometimes you have preferences or likes to accommodate.  We love the mexican flavor of this dish with the green chilis and cilantro, add corn and chicken and squash and it is such a great mix of tastes in every bite!

Ingredients

4 chicken thighs or 2 large boneless chicken breasts, cooked and cut or shedded

1 medium spaghetti squash

1 4 oz. can chopped green chilis

1 12 oz. bag frozen corn ( I used Trader Joe’s mexican corn which is roasted)

1 bunch green onion chopped

1/4 cup chopped cilantro

1/4 teaspoon chili powder

1/4 cup shredded cheese, mexican or mozzerella

Start with a medium sized, more oblong than round, spaghetti squash.  Cut in half and scoop out the seeds.  Lightly spray with butter spray or olive oil, put on a cookie sheet or casserole dish, open side up, and roast at 400 for 35 to 40 minutes.  Squash should be easily forked out and shredded from the shell.

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My husband loves everything grilled and it adds great flavor to anything.  That being said, you may bake or broil or cook the chicken any way you like.  Chicken thighs tend to grill well and add to the flavor, while breasts are easier cooked inside and may be your choice of chicken.

While squash is cooking, combine in a bowl chili powder, green chilis, green onion, corn and shredded or cut up chicken.  Add green salsa or enchilada sauce and mix well.

Two good choices for the rebaking…

  1. return your mixture to the shells of the squash and bake in the shell another 20 minutes.
  2. bake in a rectangular dish in order to serve in square portions, like lasagna, and to portion for leftovers for school lunch.

Use a shredded cheese, mexican blend is best, around the edges of the mix and return to the oven for 20 minutes or until the edges are browned.

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This dish is wonderful reheated and also does well when frozen and reheated. This large tray made six nice square portions. (photo may not do the taste justice…just saying.)

Enjoy!! xoxo

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