Dinner

Chicken Spaghetti Squash Hatch Chile Bake is for Dinner.

Chicken Spaghetti Squash Hatch Chile Bake takes 10 minutes to prepare.

Chicken Spaghetti Squash Hatch Chile Bake takes 40 minutes to cook.

Chicken Spaghetti Squash Hatch Chile Bake makes 10 servings.

The ingredients for Chicken Spaghetti Squash Hatch Chile Bake are:

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

Here is how you make Chicken Spaghetti Squash Hatch Chile Bake:

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 warmServing Size: 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user DADTEU.

The nutritional information for Chicken Spaghetti Squash Hatch Chile Bake is:

• 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