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    Southwestern Spaghetti Squash with Chicken

    By Julia | Updated: Jul 04, 2023 | Published: Nov 20, 2016 | 35 Comments

    66.6K shares
    • Facebook1.7K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Southwestern Spaghetti Squash stuffed with chopped chicken, black beans, tomatoes, corn, green chilies, green bell pepper, spaghetti squash flesh, and topped and broiled with shredded Cheddar on top! All of this spiced up with Southwestern spices.

    Southwestern Chicken Stuffed Butternut Squash with black beans, bell pepper, tomatoes, corn, green chilies, cheddar cheese, cilantro

     

    This stuffed Southwestern Spaghetti Squash is so good, you'll have a hard time stop eating eat! Great recipe for the holidays or for when spaghetti squash is in season.

    Southwestern Chicken Stuffed Butternut Squash with black beans, bell pepper, tomatoes, corn, green chilies, cheddar cheese, cilantro

    The flavors of this dish are AMAZING! First, you cook the spaghetti squash according to my detailed tutorial: how to cook spaghetti squash.   Then, you combine all the ingredients in a large skillet with spices:

    Southwestern Chicken Stuffed Butternut Squash with black beans, bell pepper, tomatoes, corn, green chilies, cheddar cheese, cilantro

    Stuff each spaghetti squash half with the mixture from the skillet:

    Southwestern Chicken Stuffed Butternut Squash with black beans, bell pepper, tomatoes, corn, green chilies, cheddar cheese, cilantro

    Top with the shredded Cheddar cheese:

    Southwestern Chicken Stuffed Butternut Squash with black beans, bell pepper, tomatoes, corn, green chilies, cheddar cheese, cilantro

    And broil for 1-2 minutes until the cheese melts. Top with chopped fresh cilantro:

    Southwestern Chicken Stuffed Butternut Squash with black beans, bell pepper, tomatoes, corn, green chilies, cheddar cheese, cilantro

    The dinner is ready! And it was surprisingly easy to make!

    Southwestern Chicken Stuffed Butternut Squash with black beans, bell pepper, tomatoes, corn, green chilies, cheddar cheese, cilantro

    4.82 from 37 votes

    Southwestern Spaghetti Squash with Chicken

    Southwestern Spaghetti Squash stuffed with chopped chicken, black beans, tomatoes, corn, green chilies, green bell pepper, spaghetti squash flesh, and topped and broiled with shredded Cheddar on top! All of this spiced up with Southwestern spices.  Great recipe for the holidays!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories per serving 686 kcal
    Author: Julia

    Ingredients

    • 1 spaghetti squash whole
    • 1 tablespoon olive oil
    • 1 lb chicken breast chopped
    • 1 tablespoon ground cumin
    • 1 tablespoon chili powder
    • ½ teaspoon turmeric
    • ¼ teaspoon salt
    • 1 green bell pepper chopped
    • 4 roma tomatoes chopped
    • 15 oz corn from the can, drained
    • 15 oz black beans from the can, rinsed and drained
    • 4.5 oz green chilies from the can, diced
    • 1 ½ cups Cheddar cheese shredded
    • ½ bunch fresh cilantro chopped
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    Instructions 

    • Preheat oven to 400 F.
    • Cook spaghetti squash according to these easy instructions for cooking spaghetti squash.   
    • At this point, you should have 2 empty spaghetti squash halves, with the flesh strands removed to a bowl.
    • Heat olive oil in a large skillet on medium heat. Add chopped chicken breast, sprinkle with half the amount of cumin, half the chili powder, half the amount of turmeric, and ¼ teaspoon salt. Cook, stirring occasionally, for about 7-10 minutes until the chicken is cooked through completely.
    • Add chopped bell pepper, chopped tomatoes, drained corn, drained black beans, and diced green chilies to the skillet with chicken, add the remaining spices (the remaining half amounts of cumin, chili powder, and turmeric), and stir everything to combine. Remove from heat.
    • Add the spaghetti squash flesh to the skillet with the chicken mixture. If the skillet is not large enough, use a large bowl and combine the spaghetti squash flesh and all the chicken mixture from the skillet in a large bowl. Stir to combine. Taste and add more salt, and more spices (cumin and chili powder) if needed.
    • Set the oven to broil.
    • Stuff each squash half with the mixture from the previous steps and top each squash half with shredded Cheddar cheese.
    • Broil for about 1-2 minutes until the cheese melts.
    • Remove from the oven and top each squash half with chopped fresh cilantro.

    Nutrition

    Nutrition Information
    Southwestern Spaghetti Squash with Chicken
    Amount per Serving
    Calories
    686
    % Daily Value*
    Fat
     
    24
    g
    37
    %
    Saturated Fat
     
    10
    g
    63
    %
    Cholesterol
     
    117
    mg
    39
    %
    Sodium
     
    729
    mg
    32
    %
    Potassium
     
    1595
    mg
    46
    %
    Carbohydrates
     
    72
    g
    24
    %
    Fiber
     
    18
    g
    75
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    50
    g
    100
    %
    Vitamin A
     
    2335
    IU
    47
    %
    Vitamin C
     
    48.8
    mg
    59
    %
    Calcium
     
    428
    mg
    43
    %
    Iron
     
    5.9
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword how to cook spaghetti squash, stuffed spaghetti squash
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    Comments

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      Recipe Rating




    1. KarennBrown

      February 09, 2025 at 4:44 pm

      Delicious !! I added a little garlic powder and will probably mix in some cheese next time. Great recipe!

      Reply
    2. Jenny

      April 13, 2024 at 1:04 pm

      I have made this several times! My family loves it as do I! It’s become requested by even our 4yr old niece! I like to switch out the regular corn with either DelMonte’ fire roasted corn or Southwest Corn! Thanks for this recipe! It’s been a delightful addition to my family cookbook!

      Reply
      • Julia

        April 14, 2024 at 4:19 pm

        Thank you, Jenny, for this wonderful review! 🙂 Fire roasted corn sounds so delicious in this recipe!!

        Reply
    3. Terri J

      December 06, 2021 at 6:20 pm

      Delicious dish full of great flavor! Whole family loved it. I served it with sour cream and cilantro.. Thanks for sharing!

      Reply
      • Julia

        December 12, 2021 at 5:55 pm

        Terri, your comment made my day! 🙂 Glad you liked this recipe. Serving this with sour cream and cilantro sounds delicious!

        Reply
    4. Kaylyn

      January 14, 2021 at 8:07 pm

      Loved this! It was a great way to be creative with a spaghetti squash! I adapted it as I always do because I am my mothers daughter lol! I used ground chicken instead of chicken breast, used colored bell peppers instead of green, and used a can of diced tomatoes with green chilies (medium spice) instead of the diced tomatoes & green chilies. I also added garlic, onion, mushrooms, paprika & jalapeño. Topped it off with some sour cream & avocado on top of the cheese & cilantro! Thank you for sharing!

      Reply
    5. Sheila

      October 31, 2020 at 9:36 am

      We made this , following the recipe exactly, and my husband and I thoroughly enjoyed it. We’re both on WW’s (formerly Weight Watchers) blue program and it was basically no points except for the cheese. Filling and satisfying! Thanks for sharing it.

      Reply
      • Julia

        November 14, 2020 at 8:41 pm

        Sheila, you are very welcome! Glad to hear you enjoyed the recipe! Thank you for stopping by and sharing such positive feedback!

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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