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Southwestern Spaghetti Squash with Chicken

Savory Southwestern Spaghetti Squash with Chicken Delight

This Southwestern Spaghetti Squash with Chicken combines healthy ingredients in a deliciously satisfying dish perfect for lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium Spaghetti squash A low-carb alternative to pasta
For the Chicken Filling
  • 1 tablespoon Olive oil Feel free to use any neutral oil
  • 1 pound Chicken breast Ground turkey can be a great substitute
  • 1 teaspoon Ground cumin Coriander is a mild alternative if desired
  • 1 teaspoon Chili powder Adjust according to your spice preference
  • 1/2 teaspoon Turmeric Can be omitted if not available
  • 1 teaspoon Salt Adjust based on dietary needs
For the Vegetables
  • 1 medium Green bell pepper Swap with red or yellow for added sweetness
  • 2 medium Roma tomatoes Cherry tomatoes work well as a substitute
  • 1 cup Corn (canned, drained) Frozen corn can also be used
  • 1 can Black beans Kidney beans are a good alternative
  • 1 can Green chilies (canned, diced) Use fresh jalapeños for more heat
For the Topping
  • 1 cup Cheddar cheese (shredded) Any melted cheese like Monterey Jack can replace it
  • 1/4 cup Fresh cilantro Parsley can serve as a different flavor profile

Equipment

  • Oven
  • Skillet
  • baking sheet
  • Parchment Paper
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle insides with olive oil, sprinkle with salt, and place cut side down on the baking sheet. Roast for 30–40 minutes.
  3. Heat a skillet over medium heat with olive oil, add cubed chicken breast, seasoning with half of the cumin, chili powder, turmeric, and a pinch of salt. Sauté for 7–10 minutes until golden brown and fully cooked.
  4. Stir in chopped green bell pepper, diced Roma tomatoes, drained corn, and black beans to the skillet. Sprinkle in the remaining spices and mix thoroughly, cooking for an additional 5 minutes.
  5. Once the spaghetti squash is done, scrape the flesh with a fork to create strands and transfer to the skillet. Mix everything thoroughly, and taste to adjust seasoning.
  6. Stuff the spaghetti squash halves with the filling, pressing it in firmly. Sprinkle shredded cheddar cheese on top.
  7. Broil for 1–2 minutes until the cheese bubbles and turns golden brown.
  8. Garnish with freshly chopped cilantro before serving.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 25gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 200mgIron: 3.5mg

Notes

Check chicken doneness to ensure it reaches an internal temperature of 165°F (75°C). Customize spice levels as desired.

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