Taste the Rainbow: Colorful White Chicken Chili Spaghetti Squash Boats
What is your favorite thing to put on Spaghetti Squash? I top mine with everything and anything! That is the thing that I love about this vibrant yellow vegetable, it is not only healthy and a great low carb meal, but you can put almost any thing on it! These tender spaghetti squash strands are mixed with creamy savory white chicken chili, topped with crunchy tri-color tortilla strips and creamy avocado cubes. Tasting the rainbow never looked so good!
I recently received a wonderful package from All The Good Stuff and they were so kind to send me seasonal squashes from their local farmers, including this spaghetti squash! For those of you that don’t know, they are an incredible farmers market delivery service. They work with local farms and small businesses/vendors in their area to help bridge the gap between local businesses and people who can’t make it to farmers markets. Their goal is to help people buy local and provide the ease of knowing exactly where their goods and produce are coming from.
I am not sure if you know, but when you buy local you are supporting local farmers and families that are in need of us, especially during a time like this. It also helps eliminate food waste which is a bigger issue than you might think. They ship produce and non-perishables locally and they ship only non-perishables around the country. Click the link above to check them out. I highly recommend supporting their growing business, they have some really great items! In addition to them sending me this spaghetti squash, they also send some cinnamon apple seasonings and delicata squash! I truly love their brand, their company goals and mission.
I love this recipe because you get two meals in one. You have the white chicken chili that can be eaten on its own with your favorite side, in addition you can easily bake these spaghetti squash boats and then fill them up with the white chicken chili. Either way, both recipes are to die for and even though this is considered a low carb meal, they are still extremely filling! This recipe is an easy week night or weekend dinner that will also create for leftovers for the next few days after, plus it is full of flavor and vibrant color.
I don’t know about you, but it is still mind blowing to me that that this rock hard squash can turn into tender spaghetti like strands when baked. Whoever came up with this trend, kudos to you! It is a vegetable that will never go out of style and you can easily amp it with a sauces, spices and proteins.
SERVES 6+, INGREDIENTS:
1 Spaghetti squash, cut in half, brushed with olive oil and sprinkled with salt and pepper
2 Cups shredded chicken from a rotisserie chicken
2 15.5 oz Cans great northern beans
2 4 oz cans diced green chilies
3 Ears of corn, corn removed from the husks
1 TBSP minced garlic
1/2 Cup yellow onion, minced
2 TBSP olive oil
4 Cups chicken broth
1 and 1/4 cup heavy cream
1 8 oz block cream cheese
1 TSP chili powder
1/2 TSP cumin
1/4 TSP paprika
1/4 TSP cayenne pepper
1/4 TSP black pepper
1 TSP salt
1/2 Cup pepper jack cheese
1/2 Cup mozzarella
Cubed avocado, cilantro , limes and tortilla strips for garnish
Heat a large pot of salted water over high heat. Once boiling, add corn on the cob. Cook for 7 minutes or until corn becomes bright yellow. Once done remove from water. Let cool.
While corn is cooking, open your can of great northern beans and drain. Open your can of green chilies. Set both aside.
Dice your yellow onion, set aside.
Shred your rotisserie chicken. Set aside.
Once corn has cooled, remove the corn from the husks by carefully cutting off and placing in a bowl.
Preheat your oven to 400 degrees and prepare a baking sheet with foil and non-stick spray. Carefully cut your spaghetti squash in half. Once it is cut in half, brush with olive oil and sprinkle with salt and pepper. Bake at 400 for 35 - 45 minutes until tender and you can easily scrape the squash into noodles. NOTE: Make sure to keep an eye on it as you do not want to over cook it and have it be mushy.
While squash is baking, cook your white chicken chili. Start by pouring 2 TBSP olive oil in a large pot over medium heat. When hot, add minced garlic and onions. Sauté for 2-3 minutes until fragrant and onions become translucent.
Next, add shredded chicken, diced green chilies, corn and can of great northern beans. Mix well and sauté for another 2 minutes.
Add broth and stir to mix well. Then, add heavy cream and cream cheese block. Stir to mix well. Add chili powder, cumin, paprika, cayenne pepper, salt and pepper. Mix to combine. Bring white chicken chili to a boil and stir every so often to make sure the cream cheese has melted and been mixed in. Once boiling bring heat to low and simmer with the lid on.
When spaghetti squash is done, remove from heat and begin scraping the edges using a fork to create the tender spaghetti like strands. When done, place half in each boat and top with white chicken chili in each boat, then top with more spaghetti squash and then a little more white chicken chili. Top each boat with pepper jack and mozzarella cheese.
Place back in the oven and bake at 400 for 10-15 minutes until cheese is bubbly and melted. When done, remove from heat garnish with tri-color tortilla strips, avocado cubes, lime wedges and cilantro. Serve right away.
PRETTY PLATE KITCHEN ITEMS USED: