This Green Chile Chicken & Spaghetti Squash bake is PERFECT for meal preppers or those who like to prep components of a meal ahead of time. I love the addition of green salsa and a splash of paleo ranch to give it some creaminess. Avocados on top are a must.

You will love this green chile Chicken Spaghetti Squash

You’ll love this recipe! It’s hearty and flavorful and has the comforting aspects of a casserole, but more nutritious! (And it’s great if you’re watching your carbs.)

One of my favorite parts of this recipe (besides the salsa + ranch combo mmm.) is that you roast everything on one pan! And you can roast the squash and chicken ahead of time!

Once you have that step done, it’s just a matter of some chopping, stirring, and dumping into a baking pan. Easy Peasy.

Spaghetti Squash and Chicken ingredients

• Spaghetti squash (between 3-4 pounds)
• Chicken breasts or thighs
• Onion
• Salt
• Black pepper
• Avocado oil
• Eggs
• Salsa verde or other runny salsa (not pico de gallo)
• Paleo ranch
• Smoked paprika
• Hot sauce (optional), plus more for serving
• Chopped cilantro, green onions, avocado, and lime wedges, for serving

How to make Chicken and Spaghetti Squash

1. Preheat the oven to 425°F (220°C).
2. Cut the ends off of the spaghetti squash, then cut the whole thing in half. Scoop out the seeds and membranes, then put the squash halves cut-side up on a large rimmed baking sheet.
3. Add the onion quarters and chicken to the same pan. Sprinkle everything with 1/2 teaspoon of salt, black pepper, and the avocado oil. Turn the chicken over a couple of times with a pair of tongs to coat both sides with the oil.
4. Roast for 20 minutes or until the chicken is mostly cooked through and you can pull the squash apart with a fork.
5. Prepare a 9×13 baking dish with nonstick spray.
6. Use a fork to scrape all of the spaghetti squash strings out and put them in the baking dish. Chop the chicken and onion and sprinkle them evenly over the squash.
7. Whisk together the eggs, salsa, ranch, smoked paprika, hot sauce, and the remaining 1/2 teaspoon salt. Pour it over the spaghetti squash mixture. Use a fork to nudge the mixture around so the sauce gets into most of the squash.
8. Bake for 20-25 minutes until the sides are bubbly and the center is hot and steamy.
9. Sprinkle the garnishes on top of the pan or add them to individual servings. Serve with additional hot sauce.

Variations

Squash – If you don’t have spaghetti squash, you could use Butternut, Kabocha, or a pumpkin.

Salsa – Any runny salsa will work in this recipe! Try my Tomatillo-Chipotle or Roasted Tomato Salsa.

How to Serve

This dish can be enjoyed alone or with a simple side dish. My Cabbage Slaw with Cucumber Yogurt Dressing, or Sauteed Green Beans are a good option!

How to Store

Make this casserole in advance – This recipe is PERFECT for meal preppers or those who like to prep components of a meal ahead of time. I recommend assembling the casserole up to step 7, and baking within 2 days.

Fridge – Leftovers can be stored in the fridge for up to 4 days in an airtight container.

Chicken and Spaghetti Squash FAQs

More Spaghetti Squash Bakes

Have you tried the other spaghetti squash recipes on my site?

Buffalo Ranch Chicken & Spaghetti Squash Bake

Chicken Enchilada & Spaghetti Squash Bake

Spaghetti Squash with Roasted Mushroom & Garlic Sauce

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