Description

This Chicken Enchilada Stuffed Spaghetti Squash is a healthy, low-carb twist on classic enchiladas. It’s packed with shredded chicken, enchilada sauce, black beans, and cheese, all baked inside tender spaghetti squash halves. It’s comforting, flavorful, and perfect for weeknight dinners or meal prep.

Ingredients

Units Scale

1 large spaghetti squash (about 2.5 to 3 lbs)

2 cups cooked, shredded chicken (rotisserie works great)

1 cup enchilada sauce (red or green)

1 cup black beans, rinsed and drained

1/2 cup corn (optional)

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and pepper, to taste

1 cup shredded Mexican blend cheese (or cheddar)

Fresh cilantro, chopped (for garnish)

Diced avocado, for topping (optional)

Sour cream or Greek yogurt, for serving (optional)

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Instructions

Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle with a little olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet.
Roast for 35–40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash bakes, mix the shredded chicken, enchilada sauce, black beans, corn, cumin, garlic powder, salt, and pepper in a bowl.
Once the squash is cooked, flip the halves over and use a fork to gently loosen the spaghetti strands.
Fill each squash half with the chicken enchilada mixture and top with shredded cheese.
Return to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Remove from oven, garnish with chopped cilantro and optional toppings like avocado or sour cream.
Serve hot and enjoy!

Notes

You can use rotisserie chicken for ease.
Make it vegetarian by swapping the chicken for more beans or sautéed veggies.

Spice it up with diced jalapeños or a spicier enchilada sauce.