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Creamy green chili spaghetti squash bake is the ultimate comfort food! Packed with flavor, this spaghetti squash recipe is topped with creamy green chili sauce and is the perfect side dish. This healthy recipe is naturally vegan, gluten free, Whole30 and low carb!

WHY THIS RECIPE WORKS:

  • The super simple creamy green chili sauce is thick and creamy and takes spaghetti squash to a whole new level!
  • Add your favorite protein (like chicken, shrimp or cannenili beans) to instantly make this a meal!
  • You can make the green chili sauce and cook the spaghetti squash ahead of time so you can easily throw this recipe together in under 15 minutes the day of!
  • This recipe is great for a weeknight meal or for parties! Naturally vegan, dairy free, gluten free, Whole30 and low carb, this recipe is great for feeding a crowd and can easily be doubled or tripled!

INGREDIENTS:

  • Spaghetti squash
  • Fresh or frozen bell peppers, sliced
  • Avocado oil or olive oil
  • Soaked Cashews
  • Water
  • Canned green chili
  • Lime juice
  • Cilantro
  • Garlic powder
  • Salt

INSTRUCTIONS:

Step 1: Cut the spaghetti squash and remove the seeds (see the tip above on how to make spaghetti squash easier to cut).

Step 2: Cook the spaghetti squash. You can roast it in the oven or follow these super simple tips on how to make spaghetti squash fast in the oven, microwave or Instant Pot.

Step 3: While the spaghetti squash bakes, make the creamy green chili sauce. Combine all the ingredients for the sauce in a high speed blender until smooth (takes about 1 minute to blend).

Step 4: While the spaghetti squash is cooking, start a cast iron skillet over medium to medium high heat. Add frozen peppers and cook through, which will take about 7-10 minutes. You want the liquid from the peppers to cook off. Turn off the heat once done cooking.

Step 5: Carefully scrape out the spaghetti strands from the squash. You will want to allow the squash to cool slightly.

  • Tip: If you are worried about your spaghetti squash bake getting soggy, add the spaghetti squash strands to a colander and gently press the squash with a wooden spoon to help remove excess liquid.

Step 6: Add the spaghetti squash to the cooked peppers. Stir well.

Step 7: Add the green chili sauce to the spaghetti squash noodles and stir well.

Step 8: Turn on the broiler (on high)

Step 9: Stuff the spaghetti squash back into the hollowed out shell or add the spaghetti squash mixture into an 8X8 casserole dish.

Step 10: Broil for 5 minutes to create a crust on the top.

WHY USE SPAGHETTI SQUASH?

Spaghetti squash is a great replacement for traditional pasta, making this casserole lighter, lower in carbs and naturally gluten free! Although spaghetti squash noodles are not an exact replacement for spaghetti, when paired with this super creamy green chili sauce, it’s incredibly filling and comforting!

Spaghetti squash is low in calories,  a great source of fiber, and is also full of vitamins and minerals including Vitamin C, Vitamin B6, Potassium and Manganese.  Winter squash, including spaghetti squash, are also a great source of antioxidants!

TIPS ON PREPARING SPAGHETTI SQUASH

As you might know, cutting into a spaghetti squash is quite a job! Even with a sharp knife, the shape of the squash and the thick skin can make for a scary kitchen experience. Don’t worry! I have some really great tips on how to make cutting a spaghetti squash easier!

Carefully poke 2 holes in the spaghetti squash (close together) like you would for baked potatoes. Place the squash cut side up in the microwave for 5 minutes or in a preheating oven for 5-10 minutes.

This process will start cooking the squash and help soften the skin! Carefully remove the squash and allow it to cool enough to easily handle. Carefully cut the squash and you will notice how much easier the skin is to cut!

Bowl filled with creamy green chili spaghetti squash bake.

WHAT ARE THE BEST WAYS TO COOK SPAGHETTI SQUASH?

I find that there are 4 ways to cook spaghetti squash fast:  using the microwave, the oven and the instant pot or you can use the air fryer!

You can also just cut the spaghetti squash in half (creating 2 boats), scooping out the seeds and placing it in a 400F oven for 45-50 minutes.

Simply combine the ingredients in a high speed blender until smooth. Store in the fridge for up to 5 days.

WHAT OTHER VEGGIES COULD YOU ADD:

  • Broccoli florets (cut into bite size pieces)
  • Cauliflower florets (cut into bite size pieces)
  • Zucchini
  • Red or white onions
  • Serrano or jalapeno peppers

Simply add these veggies to the bell peppers when cooking down the veggies for the recipe in step 4.

PROTEIN TO ADD:

To make this a full meal, simply add your favorite protein!

  • Cooked and shredded or cubed chicken
  • Cooked sausage
  • Cooked shrimp
  • Cooked cannellini beans, chickpeas or black beans

FAQ’S

HOW LONG DOES THIS RECIPE LAST IN THE FRIDGE?

This recipe can be stored in the fridge for 5 days in an airtight container. Simply reheat in the oven, on the stove or in the microwave.

CAN YOU FREEZE THIS RECIPE?

This recipe can be made in advance and frozen, however because of how squash defrosts, it will likely be watery and less enjoyable, so I would instead freeze the spaghetti squash and make the rest of the dish fresh.

You can freeze cooked spaghetti squash for later use. Simply cook the squash, scrape out the strands and store in a freezer safe container. You may want to undercook the spaghetti squash slightly so when you are defrosting it, it doesn’t get mushy. Be sure to use the tip about pressing out excess water once defrosted!

HOW TO SOAK CASHEWS FOR BLENDING

You want to use soaked cashews so they are soft and easy to blend. There are 3 super simple ways to soak cashews:

  1. Simply add fresh, filtered water to a bowl of cashews and allow it to sit out at room temperature for about 8 hours. Drain the water before using the cashews.
  2. Bring water to a boil, add the cashews and allow to boil 2-3 minutes. Drain the water before using the cashews.
  3. Add water and cashews to a microwave safe container. Microwave on high for 2-3 minutes. Drain the water before using the cashews.

SUBSTITUTIONS:

  • Cashews: If you cannot have cashews or do not have them on hand, you can also use hemp hearts. You do not need to soak hemp hearts ahead of time.
  • Spaghetti squash: If you do not have spaghetti squash on hand, you can also make thinly cut butternut squash noodles. Simply spiralize the butternut squash and cook in the oven for about 12 minutes at 400F.
  • Canned green chilis: you can also make your own roasted green chilis, however, I rarely have the time for this! There are some great recipes on how to make your own roasted green chilis!
  • Cilantro: If you don’t love cilantro, simply leave it out of the recipe.

CREAMY GREEN CHILI SPAGHETTI SQUASH BAK

Creamy Green Chili Spaghetti Squash Bake is an easy, healthy recipe perfect as a side dish or main meal! This Mexican inspired dish is naturally vegan, gluten free, Whole30, low carb and paleo friendly! No coconut milk! This creamy green chili sauce is made with cashews and is completely dairy free!
Prep Time: 5 mins
Cook Time: 35 mins

Servings: 4

GUIDED RECIPE VIDEO

INGREDIENTS

  • 1 large spaghetti squash – $2.99
  • 1 bag frozen peppers – $1.99
  • 1 tbsp avocado oil – $0.35
  • 1/2 tsp salt – $0.03

CREAMY GREEN CHILI SAUCE

  • 1/2 cup cashews, soaked – $0.93
  • 1/2 cup water – $0.00
  • 1 can green chilis – $0.85
  • 1/4 cup cilantro – $0.65
  • 1 tsp garlic powder – $0.10
  • 1/2 tsp salt – $0.03

INSTRUCTIONS

  • Cut the spaghetti squash and remove the seeds. See notes below for tips on how to cut spaghetti squash easier.
  • Cook the spaghetti squash. Cook using the tips below or bake in a 400F oven for 45-50 minutes.
  • While the spaghetti squash is cooking, make the creamy green chili sauce by combining the ingredients in a high speed blender. Blend on high 1 minute.
  • While the spaghetti squash is cooking, make the peppers. Preheat a cast iron skillet or stainless steel pan over medium to medium high heat. Add the avocado oil and the frozen peppers. Cook 7-10 minutes until defrosted and most of the liquid has cooked off. You may need to strain off the excess liquid.
  • When the spaghetti squash is done cooking, carefully scrape out the noodles, keep the skins.
  • Add the spaghetti squash noodles to the pan of cooked peppers.
  • Add the creamy green chili sauce and stir well.
  • Stuff the spaghetti squash back into the hollowed out shell or add the spaghetti squash mixture into a 8X8 casserole dish.
  • Broil for 5 minutes to create a crust on the top.

NOTES

To make it easier to cut into a spaghetti squash: 

Carefully poke 2 holes in the spaghetti squash (close together) like you would for baked potatoes. Place the squash cut side up in the microwave for 5 minutes or in a preheating oven for 5-10 minutes.

Check out the Fastest 3 Ways to Cook a Spaghetti Squash (including using the oven, the microwave or the Instant Pot).

3 super simple ways to soak cashews:

  1. Simply add fresh, filtered water to a bowl of cashews and allow it to sit out at room temperature for about 8 hours. Drain the water before using the cashews.
  2. Bring water to a boil, add the cashews and allow to boil 2-3 minutes. Drain the water before using the cashews.
  3. Add water and cashews to a microwave safe container. Microwave on high for 2-3 minutes. Drain the water before using the cashews.

Make it a meal: Add you favorite protein including shredded or cubed chicken, sausage, shrimp or beans!

Store cooked spaghetti squash casserole in the fridge for up to 5 days.

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