Green chile chicken spaghetti squash recipe
Prepare time: 10 min
Cook time: 35 min
Ready in: 45 min
  • 1 spaghetti squash
  • 1 1/2 cups cooked & shredded chicken breast (boil chicken for about 10 minutes then shred it!!)
  • 1/2 cup green enchilada sauce
  • 1 green onion, thinly sliced
  • 4 oz. can diced green chiles
  • 1/2 cup frozen corn, defrosted
  • 1 tablespoon chopped cilantro
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 cup shredded sharp cheddar or Monterey Jack cheese, or combo it.


Ready? Ok let’s begin by pre-heating the oven. Bring it to a nice 400° heat. You now want to line a baking sheet with some tin-foil.

Grab the squash…and squash it! woahh…hang on…you don’t actually squash the poor guy, just cut spaghetti squash in half going lengthwise. If you can, pull out the seeds only. Spray/drizzle the inside with olive oil or cooking spray & season with salt & pepper.

Now place both halves cut side down on baking sheet. Throw it (gently place) in oven for about 30-40 minutes, until tender; you’ll notice a browning on outside, perfectly normal.

Once roasting is complete. Let squash cool for about 10 minutes. Once cooled, scrap insides with a fork, dump the strand collection in bowl.

Save the skins (these are your plates!).

Now time to get a bit messy, not really. Grab the strands and squeeze any remaining liquid, then return to bowl.

Ok. So let’s now deal with the chicken part.

Set oven to broil.

Over a medium-heat use a small saucepan to stir together enchilada sauce, green onion, green chiles, corn, cilantro, and shredded chicken.

Once mix is warmed up, pull from heat and stir in Greek yogurt.
Por enchilada filling, spaghetti squash strands and stir together.
Scoop filling back into spaghetti squash shells, top with cheese.
Place spaghetti shells back into over and broil until cheese has melted.


Photo by Recipe Runner

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