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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!
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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!