Southwestern Chipotle Chicken Spaghetti Squash

The delicious answer to your low-carb pasta craving is spaghetti squash.


  • 1 spaghetti squash
  • 2 tablespoons unsalted butter
  • 8 ounces boneless, skinless chicken breast, cut into 1/2-inch cubes
  • Salt and pepper
  • 1 cup green and red bell peppers, seeded and diced small
  • 1 onion, diced small
  • 1/2 cup tomato, diced small
  • 1 tablespoon garlic, minced
  • 1 canned chipotle, seeded and chopped
  • 1/4 cup heavy cream
  • 1/2 cup canned black beans
  • 1 cup pepper jack cheese, freshly grated
  • Garnish:
  • Chopped cilantro
  • Fried tortilla strips
  • Cilantro cream (optional)


  1. Preheat oven to 400°F.
  2. Slice squash in half, scoop out seeds, wrap in plastic and microwave on high for about 8 minutes until tender.
  3. Meanwhile, season chicken with salt and pepper. Melt butter in a sauté pan and sear chicken until golden. Remove and place in a bowl.
  4. Sauté bell peppers and onions until tender; add in tomato, garlic and chipotle, and sauté for another minute until everything is caramelized.
  5. Remove from heat and stir in heavy cream.
  6. When squash is cool enough to handle, scrape out the insides with a fork and add it to the bowl with the chicken.
  7. Add sautéed veggies to the bowl along with black beans and 3/4 cup of cheese. Toss to combine and season if needed. Stuff back into squash shells, garnishing with more cheese.
  8. Bake on a parchment-lined baking sheet for 20-30 minutes until hot and bubbly.
  9. Remove from the oven and garnish with tortilla strips, cilantro cream and chopped cilantro.