Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash is a flavorful, wholesome twist on traditional enchiladas. Packed with shredded chicken, enchilada sauce, veggies, cheese, and bold spices—all nestled inside roasted spaghetti squash “boats”—this dish is comforting, low-carb, and endlessly satisfying.

Why You’ll Love This Recipe

• A low-carb, gluten-free alternative to traditional enchiladas
• Loaded with bold enchilada flavor and melty cheese
• A complete meal baked in its own squash shell
• Great for meal prep or weeknight dinners
• Easily customizable with your favorite toppings

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti squash, halved and seeds removed
• Olive oil
• Salt and pepper
• Cooked, shredded chicken (rotisserie or homemade)
• Red enchilada sauce
• Black beans (optional)
• Corn kernels (fresh, canned, or frozen)
• Diced green chilies or jalapeños (optional for heat)
• Shredded cheddar or Mexican blend cheese
• Ground cumin and chili powder
• Fresh cilantro and lime wedges, for garnish
• Sour cream or Greek yogurt (optional for topping)

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush spaghetti squash halves with olive oil and sprinkle with salt and pepper. Place cut-side down and roast for 35–40 minutes, or until tender and easily shredded with a fork.
3. While the squash roasts, combine shredded chicken, enchilada sauce, corn, beans (if using), green chilies, cumin, and chili powder in a bowl. Mix well.
4. Remove squash from oven and let cool slightly. Use a fork to fluff and separate the strands, keeping them in the shell.
5. Spoon the enchilada chicken mixture evenly into each squash half. Top with shredded cheese.
6. Return to the oven and bake for 10–15 minutes, until cheese is melted and bubbly.
7. Garnish with fresh cilantro, a squeeze of lime, and a dollop of sour cream or Greek yogurt if desired.
8. Serve hot directly in the squash shells.

Servings and Timing

• Servings: 2–4
• Prep Time: 15 minutes
• Cook Time: 45–55 minutes
• Total Time: 1 hour – 1 hour 10 minutes

Variations

• Vegetarian: Omit the chicken and add extra beans, corn, or sautéed vegetables.
• Spicy Kick: Add chopped jalapeños or use spicy enchilada sauce.
• Creamy Option: Mix in a spoonful of cream cheese or sour cream with the filling.
• Top It Off: Add avocado, pico de gallo, or tortilla strips before serving.
• Swap the Protein: Use ground turkey or beef instead of chicken for a different twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the microwave or oven at 350°F until warmed through. You can also scoop out the filling and squash and reheat in a dish.

FAQs

Can I cook the spaghetti squash ahead of time?

Yes, you can roast and shred the squash a day in advance. Just store it in the fridge until ready to use.

What’s the best way to shred spaghetti squash?

Use a fork to scrape the strands from the sides after roasting—it should come apart easily.

Is this dish spicy?

It’s mildly spicy as written. Adjust by using mild or hot enchilada sauce and adding chilies as desired.

Can I freeze the leftovers?

Yes, scoop the contents into a container and freeze. Thaw and reheat in the oven or microwave.

What cheese works best?

Shredded cheddar, Monterey Jack, or a Mexican cheese blend melts beautifully and adds great flavor.

Do I have to use both corn and beans?

Nope! Add one, both, or neither depending on your preference.

Can I use pre-cooked spaghetti squash?

Yes, leftover roasted squash works well—just warm it and follow the stuffing and baking steps.

Can I make this dairy-free?

Yes, skip the cheese or use a plant-based cheese alternative.

Can I cook the squash in the microwave?

Yes, microwave cut-side down with a bit of water in the dish for 10–12 minutes, or until tender.

What sides go well with this dish?

A simple green salad, guacamole, or chips and salsa make perfect companions.

Conclusion

Chicken Enchilada Stuffed Spaghetti Squash is a delicious, satisfying meal that delivers all the bold flavors of enchiladas in a lighter, veggie-packed package. With melty cheese, saucy chicken, and fluffy squash strands, it’s a creative way to enjoy your favorite comfort food—without the carbs. Perfect for busy nights, leftovers, or feeding a crowd!

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