Chicken Spaghetti Squash Hatch Chile Bake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 119.1
  • Total Fat: 5.3 g
  • Cholesterol: 50.2 mg
  • Sodium: 223.7 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 13.5 g

View full nutritional breakdown of Chicken Spaghetti Squash Hatch Chile Bake calories by ingredient
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Introduction

Healthy ingredients with home canned chicken thighs and canned hatch chiles, baked small spaghetti squash and reduced fat sour cream and shredded mild cheddar cheese. Healthy ingredients for great nutrition and weight loss. Healthy ingredients with home canned chicken thighs and canned hatch chiles, baked small spaghetti squash and reduced fat sour cream and shredded mild cheddar cheese. Healthy ingredients for great nutrition and weight loss.
Number of Servings: 10

Ingredients

    20 oz Chicken -Boneless, skinless chicken thigh (by JUSTKLH)
    3 cup Spaghetti Squash
    .5 cup, shredded Cheddar or Colby Cheese, Low Fat
    3 tbsp Daisy Light Sour Cream
    3 tbsp chia seeds
    2 tsp Dried Oregano (by MATMAN823)
    0.75 tsp Celtic Sea Salt Fine Ground (by JOCELYNALPAUGH)
    0.5 tsp Fresh Ground Black Pepper (by BOWENFB50)
    4 tbsp Hatch Diced Green Chile (by NOMFAUX)
    0.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium

Tips

I used home canned chicken and hatch chiles but canned or cooked ingredients may be used as well.


Directions

Green hatch chiles and boneless skinnless chicken thighs are already canned, so open them, and dice small. Meanwhile, cut spaghetti squash in half, remove the seeds and pulp, then place face down in glass cake pan with 1/4 inch water and bake for 35-45 minutes until done, less for al dente. Remove and cool for 5 minutes face up, then remove from cake pan to cutting board and using a fork, shred the squash. Place shredded squash, diced chicken and peppers into a large bowl. Add all other ingredients and mix well. Spray a casserole dish with olive oil cooking spray, then pour the mixture into the dish. Add shredded cheese to the top, cover and bake at 350 degrees for 40 minutes. Remove from oven and let cool for 10 minutes. Serve warm

Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user DADTEU.

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