Green chili chicken is stuffed in roasted spaghetti squash and topped with gooey, melted pepper jack cheese for a delicious gluten free fall meal!

roasted spaghetti squash on plate filled with chicken, cheese and diced avocado

There are a lot of things that I love about fall and squash is definitely up there on the list! Whether it’s butternut, acorn or spaghetti, I can’t get enough squash while it’s in season!

overhead image of two halves of a roasted stuffed spaghetti squash on white plate

This green chili chicken spaghetti squash recipe was inspired by one of my favorite soups, Green Chili Chicken Enchilada Soup.

As I was scrolling through my favorite fall recipes on the blog earlier this week, the soup popped up and I got a serious craving for some green chili chicken goodness in my life!

I looked over and saw a spaghetti squash sitting on the counter and the idea came to me. Roast the spaghetti squash, stuff it with green chili chicken, then melt a handful of cheese right on top!

The result was a deliciously flavorful fall dish that is gluten free and easy to make!

ingredient for green chili chicken stuffed spaghetti squash

Ingredients

  • Spaghetti squash
  • Olive oil
  • Chili powder
  • Ground cumin
  • Black pepper
  • Kosher salt
  • Cooked, shredded chicken – this Instant Pot Shredded Chicken recipe is perfect for this, or you can pull from a store-bought rotisserie chicken.
  • Canned diced green chilies
  • Fresh squeezed lime juice
  • Fresh cilantro
  • Pepper jack cheese
  • Avocado– optional topping

Step by step instructions

Preheat the oven to 400° F.

Slice the spaghetti squash in half, remove the seeds and brush the inside with olive oil. In a small bowl, combine the chili powder, cumin, salt and pepper. Sprinkle 1 tsp of this mixture on each half of spaghetti squash, reserve the rest for later.

seasoned spaghetti squash cut in half on baking sheet

Turn the spaghetti squash over, cut side down on a baking sheet and place in the oven for 45 minutes.

While the squash is roasting, combine the shredded chicken with the remaining seasoning mix, diced green chilies, lime juice and cilantro.

cooked shredded chicken tossed with green chilies and seasonings in glass bowl

Once the squash is roasted, remove from the oven and use a fork to pull the spaghetti squash “noodles” apart in the squash.

Fill each half of squash with the green chili chicken, then top with the pepper jack cheese.

roasted spaghetti squash cut in half filled with green chili chicken
roasted spaghetti squash cut in half topped with shredded cheese

Place back in the oven for 10 minutes.

Remove from the oven and top with avocado and more fresh cilantro, if you’d like.

Green chili chicken spaghetti squash on plate topped with diced avocado

Grab a fork and dig in!

fork pulling melted cheese covered chicken out of stuffed spaghetti squash

More spaghetti squash recipes

For more great spaghetti squash recipes, check out these 5 favorites!

  1. Turkey Chili Spaghetti Squash
  2. Jalapeno Popper Spaghetti Squash
  3. Caprese Spaghetti Squash
  4. Spaghetti Squash with White Cheese Sauce
  5. Mexican Vegan Stuffed Squash
Green chili chicken is stuffed in roasted spaghetti squash and topped with gooey, melted pepper jack cheese for a delicious gluten free fall meal!
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Green Chili Chicken Spaghetti Squash

Green chili chicken is stuffed in roasted spaghetti squash and topped with gooey, melted pepper jack cheese for a delicious gluten free fall meal!

Ingredients

  • 1 large spaghetti squash
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 3 cups cooked, shredded chicken breast
  • 4 oz can diced green chilies
  • ¼ cup lime juice
  • ¼ cup fresh cilantro
  • 2 cups pepper jack cheese, shredded
  • 1 avocado, diced

Instructions

  • Preheat the oven to 400° F.
  • Slice the spaghetti squash in half, remove the seeds and brush the inside with olive oil.
  • In a small bowl, combine the chili powder, cumin, salt and pepper.
  • Sprinkle 1 tsp of this mixture on each half of spaghetti squash, reserve the rest for later.
  • Turn the spaghetti squash over, cut side down on a baking sheet and place in the oven for 45 minutes.
  • While the squash is roasting, combine the shredded chicken with the remaining seasoning mix, diced green chilies, lime juice and cilantro.
  • Once the squash is roasted, remove from the oven and use a fork to pull the spaghetti squash “noodles” apart in the squash.
  • Fill each half of squash with the green chili chicken, then top with the pepper jack cheese.
  • Place back in the oven for 10 minutes.
  • Remove from the oven and top with avocado and more fresh cilantro, if you’d like.

Nutrition Facts

Calories 835kcal (42%)Carbohydrates 52g (17%)Protein 34g (68%)Fat 60g (92%)Saturated Fat 25g (125%)Cholesterol 101mg (34%)Sodium 2096mg (87%)Potassium 1224mg (35%)Fiber 17g (68%)Sugar 17g (19%)Vitamin A 2556mg (51%)Vitamin C 37mg (45%)Calcium 994mg (99%)Iron 5mg (28%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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