So delicious and easy to make, this cheesy chicken spaghetti squash is a great dinner that the whole family will love. Made with shredded chicken and seasoned with Mexican flavors, every bite is so yummy!
1cupwhole kernel corndrained if canned, thawed if frozen
1cupgreen salsa
1teaspooncumin
1cupsour cream
1 ½cupscolby jack cheeseshredded
2tablespoonscilantrochopped
salt and pepperto taste
Instructions
Preheat oven to 400℉. Spray a 9x13 inch pan with non-stick spray.
Season the spaghetti squash with salt and pepper, then place upside down on pan. Place in the oven and bake until tender, approximately 30-40 minutes.
1 spaghetti squash, salt and pepper
In a medium bowl, mix chicken, corn, salsa, and cumin together. Heat mixture in the microwave until warm. Remove and add the sour cream.
2 cups shredded chicken, 1 cup whole kernel corn, 1 cup green salsa, 1 teaspoon cumin, 1 cup sour cream
Remove spaghetti squash from oven and let cool for 10 minutes.
Line a large bowl with layered paper towels or a clean dish towel. Using a fork, scrape squash from the skin and place in the towel lined bowl. Save the skins/shell to refill later.
Turn on broiler in oven.
Gather the towel together and squeeze the squash to remove as much moisture as possible. You may need to replace paper towels or kitchen towel and repeat a second time.
Place spaghetti squash back in bowl. Add the chicken mixture and mix.
Refill the skins with the spaghetti squash mixture. Cover with cheese and place in pan.
1 ½ cups colby jack cheese
Place on highest shelf possible under the broiler. Leave under the broiler until cheese is melted.
Serve hot from the oven, sprinkled with cilantro if desired.
2 tablespoons cilantro
Notes
Bake the spaghetti squash cut side down; this will create steam making the flesh easier to remove.
You can make this recipe healthier by using low fat cream cheese if you'd like.
Storage: Store chicken spaghetti squash in an airtight container in the refrigerator for 4 days.