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Cheesy Chicken Spaghetti Squash by


1 large halved spaghetti squash
2 (10 ounce cans) cream of chicken soup
8 ounces sour cream
2 cups cooked shredded chicken
2 cups shredded Mexican blend cheese, divided
1 cup salsa
1-2 stalk(s) finely chopped green onion
2 tablespoons extra-virgin olive oil
1 tablespoon taco seasoning
1/4 teaspoon red pepper flakes, optional
kosher salt and freshly ground pepper
fresh cilantro, optional, garnish


Preheat oven to 400º F.

Cut spaghetti squash in half lengthwise, scoop out seeds, then drizzle with olive oil and season generously with salt and pepper.

Place cut side down in a large baking dish and bake for 30-35 minutes, or until tender.

In a large bowl, whisk together soup, sour cream, chicken, 1 cup cheese, salsa, green onion, taco seasoning and red pepper flakes, until everything is evenly combined.

Remove spaghetti squash from oven and let rest 10-15 minutes, or until cool enough to handle.

Use a fork to shred squash into “spaghetti” strands, leaving enough so that the squash shells are stable, then scoop strands into bowl with chicken filling.

Stir together until incorporated, then scoop filling mixture back into spaghetti squash shells.

Top with remaining cheese, then return stuffed squash shells to oven and bake for another 15 minutes, or until cheese is melted and bubbly.

Remove from oven and top with fresh cilantro. Serve hot and enjoy!

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