We just made this for dinner tonight and wow! It blew our socks off! We were looking for healthy and gluten free dinner option to try out and we were hopeful that this would turn out tasty. And happily we were!
We don’t eat a ton of squash in our home, but every once and while we like to switch it up and add some zucchini as a side dish, or make our stuffed zucchini boats. But we have never ventured over to spaghetti squash land but I have always heard great things about it! So I thought, why not! Lets give it a try.
I changed a few things to this recipe, but overall it was delicious and even my kids enjoyed it! The squash was buttery and perfectly cooked, and the chicken mole sauce poured on top was so flavorful! The sauce is homemade with garlic, tomatoes, and an Anaheim chili. And it was gluten free which was a bonus! You could even make it dairy free by omitting the cheese on top! Win win!
Give this recipe a try and tell us what you think!
Stuffed Mole Chicken Spaghetti Squash
(No Ratings Yet)
Loading...This gluten free dinner is healthy and super tasty! A flavorful mole sauce with shredded chicken is tossed on a buttery bake spaghetti squash. Yum!
Ingredients
- 1 spaghetti squash
- 2 TBLS olive oil
- Salt and Pepper to taste
- 1 cup diced canned tomatoes
- 1/2 cup chicken broth
- 1 TBLS olive oil
- 1/4 cup cilantro
- 1/2 Anaheim chili, no seeds
- 2 cloves garlic
- 1 TBLS chili powder
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1 lb cooked and shredded chicken
- 1 cup shredded cheddar cheese
- 1/4 cup cilantro, chopped, optional
Instructions
Preheat oven to 400°.
Cut spaghetti squash in half and place on a baking sheet.
Rub each side with 1 TBLS olive oil, and season with salt and pepper.
Place each squash half face down, and bake for 40 minutes or until middle is tender and pulls apart easily.
When squash is fully cooked, flip over and lightly scrape flash with a fork to create spaghetti-like strands. Should be easy to do.
Meanwhile, in blender combine tomatoes, chicken broth, olive oil, Anaheim chili, garlic, chili powder, cumin, oregano, onion powder, and salt. Blend until smooth. Add more salt to taste if needed.
In a medium sized pan, simmer sauce, stirring constantly for about 5-7 minutes.
Add shredded chicken and stir until evenly coated, then remove from heat.
Evenly divide chicken mixture between the squash halves.
Top each half with a 1/2 cup of shredded cheese.
Broil for 3-5 minutes or until cheese is melted and slightly browned.
Garnish with cilantro and serve immediately. Enjoy!
Notes
1. To make this dish dairy free, just do not sprinkle cheese on top. Then you will have a gluten and dairy free dinner! --- 2. If you can't get your hands on an Anaheim chili pepper, feel free to use a jalapeno pepper. Just make sure to also remove the seeds. If you like more heat, keep them in! --- 3. Feel free to use your own cooked shredded chicken, or a rotisserie chicken. Both will taste great in this recipe! --- 4. We served this dish with a side of broccoli. Pairs great with the spaghetti squash!
