Imagine the vibrant golden strands of spaghetti squash mingling with tender chunks of chicken, all enveloped in a creamy, aromatic chili sauce.
The warmth of chili powder and cumin wafts through the kitchen, promising comfort and nourishment.
This dish matters to me because it’s a heartwarming meal that brings my family together, even on the busiest of days. Whether it’s a hectic weeknight when time is scarce or a lazy Sunday supper, Spaghetti Squash Chicken Chili is always a hit.
I remember one chilly evening when I was out of ideas and time, this recipe came to my rescue, filling our home with warmth and satisfying every appetite. It’s not just food; it’s a way to connect and unwind. Ready to create a cozy culinary moment? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and creamy texture.
- Uses pantry staples like canned tomatoes, beans, and corn.
- Offers a low-carb alternative with spaghetti squash as a base.
- Freezes beautifully, making it perfect for meal prep.
- Cooks chicken to tender perfection with simple seasoning.
Ingredients
- 1 medium spaghetti squash — choose a firm, evenly colored squash.
- 2 tablespoons olive oil — opt for extra virgin for best flavor.
- 1 pound chicken breast, diced — use fresh, organic if possible.
- 1 teaspoon salt — adjust to taste preference.
- 1 teaspoon pepper — freshly ground for better taste.
- 1 teaspoon garlic powder — use fresh if available.
- 1 teaspoon onion powder — enhances the dish’s depth.
- 1 cup chicken broth — low sodium preferred for healthier option.
- 1 can (15 ounces) diced tomatoes — no added salt is best.
- 1 can (15 ounces) black beans, drained and rinsed — reduces sodium content.
- 1 can (15 ounces) corn, drained — fresh or frozen can be used.
- 4 ounces cream cheese, softened — full-fat provides creaminess.
- 1 tablespoon chili powder — adds warmth and depth.
- 1 teaspoon cumin — provides an earthy flavor.
- 1/2 cup shredded cheddar cheese — sharp cheddar enhances flavor.
- 2 tablespoons fresh cilantro, chopped — adds freshness and aroma.
Step-by-Step Method
Preheat & Prepare Squash
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil.
Place them face down on a baking sheet. Bake the squash for 30-40 minutes until tender. This method locks in moisture and guarantees the squash becomes soft and easy to shred.
Cook the Chicken
In a large pot, heat olive oil over medium heat. Add diced chicken breast and season with salt, pepper, garlic powder, and onion powder.
Cook until the chicken is browned and cooked through. Remove from the pot and set aside. This guarantees the chicken is flavorful and forms a delicious base for the chili.
Combine Ingredients
In the same pot, add chicken broth, diced tomatoes, black beans, and corn. Stir in cream cheese, chili powder, and cumin until well combined.
This step melds all the flavors together, creating a creamy and spicy base for the chili.
Simmer the Chili
Add the cooked chicken back to the pot and mix everything together. Simmer the chili for 15 minutes, allowing the flavors to blend.
This simmering step is essential for developing the depth of flavor in the chili.
Scrape & Assemble
Scrape the strands of the roasted spaghetti squash with a fork and place them in a large bowl.
Pour the chicken chili over the spaghetti squash and mix gently. This combines the elements of the dish while maintaining the texture of the squash.
Top & Serve
Top the dish with shredded cheddar cheese and chopped cilantro. Let the dish rest for 10 minutes before serving.
This resting period allows the flavors to meld further and guarantees the cheese melts perfectly over the chili. Enjoy your delicious and hearty meal!
Ingredient Swaps
- For a dairy-free version, substitute the cream cheese with a non-dairy alternative such as cashew cream or a dairy-free cream cheese.
- Replace chicken breast with turkey breast or tofu for a different protein option.
- Swap black beans with kidney beans or chickpeas based on availability or preference.
- Use vegetable broth instead of chicken broth for a vegetarian version.
You Must Know
- Select Fresh Ingredients: Choose a ripe spaghetti squash with a firm texture and vibrant color, as well as fresh chicken breast and high-quality canned goods to guarantee the best flavor and texture in your chili.
- Preheat and Prep: Preheat your oven to 400°F (200°C) and prepare your ingredients ahead of time, including dicing the chicken and mixing spices, to streamline the cooking process.
- Bake and Test Squash: When baking the spaghetti squash, check for tenderness by piercing it with a fork after 30 minutes. If it’s not easily pierced, continue baking in 5-minute increments until done.
- Simmer for Flavor: Allow the chili to simmer for at least 15 minutes after combining all ingredients. This will help meld the flavors and improve the overall taste of the dish.
- Rest Before Serving: Allow the dish to rest for 10 minutes before serving to let the flavors settle and the cheese melt perfectly, enhancing the taste and texture of the meal.
Serving Tips
- Serve in individual bowls; garnish with extra cilantro and a lime wedge.
- Pair with crusty bread or cornbread for a complete meal.
- Sprinkle extra shredded cheddar on top for added cheesiness.
- Add a dollop of sour cream to balance the chili’s spice.
- Serve with avocado slices for a creamy texture contrast.
Storage & Make-Ahead
Spaghetti Squash Cream Cheese Chicken Chili can be stored in the fridge for up to 3 days in an airtight container.
It also freezes well for up to 2 months.
When making ahead, prepare the chili and spaghetti squash separately.
Combine them when reheating for best texture and flavor.
Reheating
To gently reheat Spaghetti Squash Chicken Chili, use a microwave on low power.
An oven at 350°F can also be used.
Alternatively, reheat on a stovetop on low heat, stirring occasionally to guarantee even warming.
Cultural Significance of Chili
Although chili might seem like just a comforting bowl of warmth, it actually carries a rich cultural tapestry that tells a story of flavors and traditions.
I remember my first taste of chili at a family gathering, where every spoonful was a burst of history and spice.
Let me share with you four reasons why chili is culturally significant:
- Regional Variations: Each region adds its unique twist, from Texas’s meaty concoctions to Cincinnati’s surprising cinnamon notes.
- Community Gatherings: Chili cook-offs bring people together, fostering a sense of community and celebration.
- Historical Roots: Originating from Spanish and Native American influences, chili reflects a fusion of culinary heritages.
- Comfort Food: Beyond its ingredients, chili is a symbol of comfort, evoking memories of home and warmth.
Final Thoughts
Give this Spaghetti Squash Cream Cheese Chicken Chili a try for a delicious and comforting meal that’s perfect for any occasion!
Feel free to tweak the spice level or add your favorite toppings to make it your own.
Frequently Asked Questions
Can I Use Frozen Diced Chicken Instead of Fresh?
I’ve used frozen diced chicken before, and it worked fine! Just make sure to thaw it completely and drain any excess water. It’s a convenient swap, especially when fresh chicken isn’t available or time’s tight.
Is There a Vegetarian Version of This Recipe?
I’d swap the chicken for protein-rich chickpeas or extra black beans. I once tried adding sautéed mushrooms for an earthy twist. Trust me, the flavors meld beautifully, and you won’t even miss the meat!
Can the Chili Be Made in a Slow Cooker?
I’ve tried making this chili in a slow cooker, and it works beautifully! Just cook the chicken first, then toss everything in the slow cooker on low for 4-6 hours. The flavors meld perfectly, creating a deliciously creamy dish.
How Can I Make the Dish Dairy-Free?
I’ve tackled this before! Swap out cream cheese for a dairy-free alternative like cashew cream. Use a plant-based cheddar. I promise it’s still delicious, and your taste buds won’t even miss the dairy.
What Is the Best Wine Pairing for This Dish?
I’d recommend a chilled Sauvignon Blanc. Its crisp, citrus notes beautifully complement the dish’s flavors. I remember pairing it with a creamy pasta once, and it was delightful. Give it a try; you’ll love it!
Spaghetti Squash Cream Cheese Chicken Chili
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Skillet
- 1 Large bowl
- 1 Spoon
Ingredients
- 1 medium spaghetti squash
- 2 tablespoon olive oil
- 1 pound chicken breast diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth
- 1 can diced tomatoes 15 ounces
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 4 ounce cream cheese softened
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 cup shredded cheddar cheese
- 2 tablespoon fresh cilantro chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with olive oil and place face down on a baking sheet.
- Bake the squash for 30-40 minutes or until tender.
- In a large pot, heat olive oil over medium heat.
- Add diced chicken breast to the pot and season with salt, pepper, garlic powder, and onion powder.
- Cook the chicken until browned and cooked through, then remove and set aside.
- In the same pot, add chicken broth, diced tomatoes, black beans, and corn.
- Stir in cream cheese, chili powder, and cumin until well combined.
- Add the cooked chicken back to the pot and mix everything together.
- Simmer the chili for 15 minutes, allowing the flavors to blend.
- Scrape the strands of the roasted spaghetti squash with a fork and place them in a large bowl.
- Pour the chicken chili over the spaghetti squash and mix gently.
- Top with shredded cheddar cheese and chopped cilantro.
- Let the dish rest for 10 minutes before serving.
Notes
