This Green Chile Chicken & Spaghetti Squash bake is PERFECT for meal preppers or those who like to prep components of a meal ahead of time. I love the addition of green salsa and a splash of paleo ranch to give it some creaminess. Avocados on top are a must.

Yep. Another spaghetti squash bake. I’m kind of in love with these, much to my kids’ dismay. Mine are still warming up to spaghetti squash. Do your kids like it?

Mostly I make them for me and Steve to eat for lunch during the week. We’re still working on getting his chiro office set up, so he’s home most of the time.

Anyway, I think you’ll love this spaghetti squash bake, too. I used salsa verde (my favorite store-bought salsa) and some Paleo Ranch. Are you surprised? I’m basically a 6-year-old and put ranch on everything. More than my actual 6-year-old does.

The nice part about this spaghetti squash bake (and the others I have on my site — I linked to them below!) is that you can roast everything on the same pan for the same amount of time. I really love Nordic Ware half sheet pans. They’re sturdy and durable, and I’ve had mine for about 15 years.

This time I added a quartered red onion. Roasted and caramelized onions are SO SO good, and I loved the bits of flavor they added to this bake.

Pulling spaghetti squash threads out with a fork never gets old. I remember the first time I cooked one — I swear I giggled when the squash fell apart in these weird noodle things. It really is weird when you think about it.

Then you just chop the chicken and onion and throw them on top.

The chicken doesn’t have to be COMPLETELY cooked at this point since it’s going back into the oven. Just as long as the squash is cooked long enough to pull out of its shell…. thing. Peel? Helmet? I dunno.

Then whisk together the sauce ingredients. I love Herdez brand salsa verde because it doesn’t have any sugar or other “stuff” in it. You also don’t HAVE to use ranch here. You could just add more salsa, but I love the creaminess and flavor it adds.

I usually have a mason jar full of Paleo Ranch in my fridge at any given time. So adding it to recipes is pretty convenient for me.

After I poured the sauce over the spaghetti squash mixture, I nudged everything around with a fork to help the sauce spread itself. You don’t really need to stir it.

When it’s done it’ll be bubbly on the sides and the center should be hot and steamy.

(If you’re cool with cheese, I’d suggest throwing some pepper jack on there and sticking it under the broiler.)

And, serve! Like the other spaghetti bake recipes I’ve got on my site, this one can be prepped ahead of time. You can just roast the chicken, onion, and squash and store it or you can assemble the whole thing with the sauce and put it in the fridge for a day or so until you’re ready to bake. I added some directions in the recipe notes for this.

I’m a total garnish girl. I wholeheartedly believe that those extra sprinkles of herbs or citrus or whatever it is you’re sprinkling can make a good dish into something AWESOMAZING. (My 6-year-old made that up. I love it.)

To this one I added chopped fresh cilantro, green onions, and diced avocado. And some lime wedges. Are we allowed to eat cilantro and avocado without lime? I’m pretty sure there’s some legislation saying no.

I also got a little excited with the Chalula.

This recipe is Whole30 and low-carb/keto friendly, too! (Just check the label on your salsa and hot sauce.)

By the way, if you’d rather use your Instant Pot to cook the spaghetti squash, see my post on How to Cook Squash in an Instant Pot! (If it’s small enough you don’t even have to cut the squash in half.)

More Spaghetti Squash Bakes

Have you tried the other spaghetti squash recipes on my site?

Buffalo Ranch Chicken & Spaghetti Squash Bake

Chicken Enchilada & Spaghetti Squash Bake

Spaghetti Squash with Roasted Mushroom & Garlic Sauce

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