Chicken Enchilada Stuffed Spaghetti Squash

This Chicken Enchilada Stuffed Spaghetti Squash is the perfect healthy twist on a comfort food classic. Combining tender spaghetti squash with shredded chicken, enchilada sauce, and melty cheese, this recipe is packed with flavor while being naturally gluten-free and low-carb. It’s a creative way to enjoy the bold taste of enchiladas without the heavy tortillas!

Kitchen Equipment Needed

• Baking sheet
• Sharp knife
• Fork
• Mixing bowl
• Spoon

Ingredients Overview

• Spaghetti Squash: Acts as a flavorful and nutrient-packed substitute for traditional pasta or tortillas.
• Chicken: Shredded, cooked chicken is ideal for a quick and easy filling. Use rotisserie chicken for convenience.
• Enchilada Sauce: Either homemade or store-bought; choose mild, medium, or hot to suit your spice preference.
• Cheese: Shredded Mexican cheese blend adds gooey richness.
• Toppings: Fresh cilantro, diced avocado, and a squeeze of lime take this dish over the top.

Step-by-Step Instructions

1. Prepare the Spaghetti Squash

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides with olive oil and season with salt and pepper.
4. Place the squash cut-side down on a baking sheet and roast for 30–40 minutes, or until the flesh is tender and easily shredded with a fork.

2. Prepare the Filling

1. In a mixing bowl, combine:
   • 2 cups cooked, shredded chicken
   • 1 cup enchilada sauce
   • ½ cup black beans (optional)
   • ½ cup corn (optional)
   • ½ teaspoon cumin
   • ½ teaspoon chili powder
2. Mix until evenly combined.

3. Assemble the Stuffed Squash

1. Once the squash is roasted, use a fork to gently scrape the flesh into strands, leaving it in the shell to form a “bowl.”
2. Divide the chicken mixture evenly between the squash halves, layering it on top of the strands.
3. Sprinkle 1 cup of shredded cheese over the tops.

4. Bake and Serve

1. Return the stuffed squash halves to the oven and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
2. Remove from the oven and let cool slightly before topping with fresh cilantro, diced avocado, and lime wedges.

Recipe Tips

• Roast the squash ahead of time to speed up meal prep.
• Customize the spice level by choosing mild or spicy enchilada sauce.
• Add a dollop of sour cream or Greek yogurt for extra creaminess.

What to Serve With This Recipe

• A crisp green salad with lime vinaigrette.
• Chips and guacamole or salsa.
• Mexican-style rice or cauliflower rice for a complete meal.

Frequently Asked Questions

Can I make this vegetarian?
Yes! Replace the chicken with extra black beans, corn, or sautéed vegetables like bell peppers and zucchini.

Can I use a different squash?
Spaghetti squash works best for its noodle-like texture, but you can substitute it with acorn or butternut squash for a different twist.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Ingredients

• 1 large spaghetti squash (about 3 pounds)
• 2 cups cooked, shredded chicken
• 1 cup enchilada sauce
• 1 cup shredded Mexican cheese blend
• ½ cup black beans (optional)
• ½ cup corn (optional)
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper, to taste

Optional Toppings:

• Fresh cilantro
• Diced avocado
• Lime wedges

Instructions

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, scoop out the seeds, and roast cut-side down for 30–40 minutes.
2. Mix the shredded chicken, enchilada sauce, black beans, corn, cumin, and chili powder in a bowl.
3. Shred the spaghetti squash strands with a fork while keeping them in the shell.
4. Fill each squash half with the chicken mixture and top with shredded cheese.
5. Bake for 10–15 minutes until the cheese is melted.
6. Garnish with cilantro, avocado, and lime wedges before serving.

This Chicken Enchilada Stuffed Spaghetti Squash is a satisfying, healthy dinner packed with bold enchilada flavors in every bite!

hicken Enchilada Stuffed Spaghetti

This Chicken Enchilada Stuffed Spaghetti Squash is the perfect healthy twist on a comfort food classic. Combining tender spaghetti squash with shredded chicken, enchilada sauce, and melty cheese, this recipe is packed with flavor while being naturally gluten-free and low-carb. It's a creative way to enjoy the bold taste of enchiladas without the heavy tortillas!

Print Recipe Pin Recipe

Equipment

• Kitchen Equipment Needed:
• Baking sheet
• Sharp knife
• - Fork
• Mixing bowl
• Spoon

Ingredients

  

• Ingredients
• 1 large spaghetti squash about 3 pounds
• 2 cups cooked shredded chicken
• 1 cup enchilada sauce
• 1 cup shredded Mexican cheese blend
• ½ cup black beans optional
• ½ cup corn optional
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional Toppings:
• Fresh cilantro
• Diced avocado
• Lime wedges

Instructions

 

• Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, scoop out the seeds, and roast cut-side down for 30–40 minutes.
• Mix the shredded chicken, enchilada sauce, black beans, corn, cumin, and chili powder in a bowl.
• Shred the spaghetti squash strands with a fork while keeping them in the shell.
• Fill each squash half with the chicken mixture and top with shredded cheese.
• Bake for 10–15 minutes until the cheese is melted.
• Garnish with cilantro, avocado, and lime wedges before serving.
• This Chicken Enchilada Stuffed Spaghetti Squash is a satisfying, healthy dinner packed with bold enchilada flavors in every bite!