This Creamy Chile Verde Chicken Stuffed Spaghetti Squash with Belfonte Greek Yogurt will take a summer favorite and transition it smoothly to fall in a low-carb, high-protein dish. Top with Belfonte Sour Cream for an extra creamy finish.
1 spaghetti squash
½ cup Belfonte Plain Greek Yogurt
1½ cups cooked chicken, shredded
10 oz can chile verde enchilada sauce
4 oz can green chiles
½ cup frozen corn
1 green onion, sliced
1 Tbs cilantro, chopped
1 cup Monterey Jack cheese, shredded
Optional: Belfonte Sour Cream to top it off
Prepare the spaghetti squash: Preheat oven to 400 degrees and line baking sheet with foil. Cut spaghetti squash in half length-wise and scoop out the seeds and stringy parts. Place squash cut side down and roast until tender, roughly 30-40 minutes. [For Instant Pot Users: Place cut spaghetti squash along with 1 cup of water in the Instant Pot, make sure that it is set to sealed and use manual pressure for 5 minutes. Quick release and carefully get the spaghetti squash out of the pot.] Let spaghetti squash cool down for 10 minutes then scoop strands with a fork and place into bowl. Keep the spaghetti squash skins and put them face up on a freshly lined baking sheet. Once the spaghetti squash strands have cooled, squeeze out excess water with hands and place in clean bowl.
For the chicken mixture: In a saucepan over medium heat add the enchilada sauce, green chiles, green onion, corn, shredded chicken and cilantro. Once warm, remove from heat and add the Belfonte Plain Greek Yogurt and stir until thoroughly mixed.
Turn the oven to broil on high. Add the chicken mixture to the spaghetti squash strands and stir until combined. Scoop the filing back into the spaghetti squash shells evenly. Top with shredded cheese and stick under the broiler until cheese is bubbly and brown. Serve with a dollop of Belfonte Sour Cream and enjoy!