Cheesy Spaghetti Squash with Chicken is an ideal low‑carb pasta alternative. Spaghetti squash bakes into long, noodle‑like strands that soak up creamy, garlicky cheese sauce. For this version Joanie added diced rotisserie chicken and green Hatch chiles to a four‑cheese blend, producing a rich, flavorful dish that satisfies pasta cravings while keeping carbs low.
Like zucchini “zoodles,” spaghetti squash makes a fabulous vegetable noodle. When roasted, the flesh separates into strands that mimic pasta and pair beautifully with sauces ranging from marinara and meat ragù to creamy Alfredo‑style cheese sauces. The creamy cheese and cream version is especially low in carbs and indulgent in flavor.
If you enjoy vegetable noodles, we’ve also shared several zucchini noodle recipes you may like.
Joanie used a four‑cheese blend: cheddar, Jarlsberg, parmesan, and mozzarella. Any similar mix of flavorful melting cheeses works well. Heavy cream and a splash of chicken stock loosen the sauce for even coating, and garlic powder adds savory depth. For extra heartiness she stirred in diced rotisserie chicken and mild green Hatch chiles for a bright, slightly spicy note.
Ingredients
The star is the spaghetti squash—distinct from butternut squash. Roasted and forked out, its flesh becomes long strands perfect for replacing wheat pasta. Joanie picked attractive squash at the market and turned it into a comforting low‑carb “pasta night.”
This recipe uses a simple, flexible ingredient list. Use cheeses you like and adjust spices to taste. The amounts below yield a creamy, well‑seasoned filling suitable to stuff the squash halves and broil briefly for a golden top.
Ingredients (serves 4–8)
- 1 spaghetti squash, halved; seeds and membrane removed
- 2 tablespoons olive oil, for brushing
- 4 tablespoons butter
- 2 teaspoons garlic powder
- 1/4 cup heavy cream
- 1/2 cup chicken stock (use gluten‑free if needed)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup grated cheddar (reserve 1/4 cup for topping)
- 1/2 cup grated mozzarella
- 1/2 cup grated Jarlsberg
- 1/4 cup grated parmesan
- 2 cups diced rotisserie chicken
- 4 ounces green Hatch chiles
- 1 teaspoon creole seasoning
- 2 green onions, chopped for garnish
Preparation Tips
Roasting the squash properly is key to forming clean strands. Preheat the oven to 400°F. Cut the squash lengthwise and remove seeds and the stringy membrane. Brush the inside and outside with olive oil and place cut side down on a foil‑lined baking sheet. Roast until tender, about 45 minutes. Let the halves cool upright for 10 minutes, then use a fork to rake the flesh into long spaghetti‑like strands.
While the squash roasts, combine the butter, garlic powder, chicken stock, and heavy cream in a large skillet over medium heat. Stir in the cheeses (hold back 1/4 cup cheddar for topping) and cook until melted and smooth. Add the diced chicken and Hatch chiles and simmer for a few minutes to meld flavors.
Transfer the raked squash strands into the skillet and fold gently until fully coated and heated through (about 5 minutes). Spoon the mixture back into the squash shells, sprinkle with reserved cheddar and a pinch of creole seasoning, then broil 1–2 minutes until the top is bubbly and lightly browned. Garnish with chopped green onions and serve.
The result is a comforting, restaurant‑style cheesy pasta experience made at home—surprisingly low in carbs and easy to scale for a family meal. One squash can feed several people when mixed with chicken and cheese.
Chef’s Notes
- Watch carefully while broiling—cheese browns quickly and can burn in moments.
- Swap cheeses as needed; any good melting cheeses will work.
- Leftovers reheat well in a skillet over low heat to preserve texture.
Nutrition (approx. per serving)
- Calories: 294 kcal
- Fat: 23.9 g
- Carbohydrates: 10.1 g (Net carbs ~8.1 g)
- Protein: 11.6 g
Instructions
- Preheat oven to 400°F.
- Cut squash in half, remove seeds and membranes, brush inside and out with olive oil. Place cut side down on a foil‑lined baking sheet and roast until tender, about 45 minutes.
- While squash roasts, melt butter in a large skillet over medium heat. Add garlic powder, chicken stock, heavy cream, sea salt, and black pepper.
- Stir in cheddar, mozzarella, Jarlsberg, and parmesan (reserve 1/4 cup cheddar). Mix until smooth and melted. Add chicken and Hatch chiles and cook 2–3 minutes.
- Let roasted squash cool upright for 10 minutes. Use a fork to rake out the strands and add them to the skillet. Toss gently until fully coated and heated through (about 5 minutes).
- Spoon the mixture into the squash shells, sprinkle reserved cheddar and creole seasoning on top. Broil 1–2 minutes until cheese is bubbly and golden.
- Garnish with chopped green onions and serve warm.
Cheesy Spaghetti Squash with Chicken is a flavorful, low‑carb pasta alternative that’s easy to make and perfect for a cozy weeknight dinner. Enjoy!