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Green Chili Chicken Spaghetti Squash
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Green chili chicken is stuffed in roasted spaghetti squash and topped with gooey, melted pepper jack cheese for a delicious gluten free fall meal!
Course
Main Course
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Servings
2
people
Calories
833
Author
Whitney Bond
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
Calories:
833
kcal
|
Carbohydrates:
52
g
|
Protein:
34
g
|
Fat:
60
g
|
Saturated Fat:
25
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
25
g
|
Cholesterol:
101
mg
|
Sodium:
2157
mg
|
Potassium:
1235
mg
|
Fiber:
17
g
|
Sugar:
17
g
|
Vitamin A:
2369
mg
|
Vitamin C:
37
mg
|
Calcium:
1002
mg
|
Iron:
5
mg