If you’re craving bold enchilada flavors but want to keep things light, Chicken Enchilada Stuffed Spaghetti Squash is here to save the day! This dish gives you all the cheesy, saucy goodness of classic enchiladas—without the heavy tortillas. Instead, we’re stuffing tender roasted spaghetti squash with juicy shredded chicken, smoky enchilada sauce, and melted cheese for a comforting yet wholesome meal. Trust me, this one’s a must-try!
Why You’ll Love Chicken Enchilada Stuffed Spaghetti Squash
Versatile: Perfect for a weeknight dinner, meal prep, or even a low-carb Taco Tuesday option.
Budget-Friendly: Uses simple, inexpensive ingredients but delivers big flavor.
Quick and Easy: Roast the squash, mix the filling, and stuff—it’s that simple!
Customizable: Add black beans, bell peppers, or even a spicy kick with jalapeños.
Crowd-Pleasing: A family-friendly meal that even picky eaters will love!
Ingredients
Ingredients in Chicken Enchilada Stuffed Spaghetti Squash
This dish is packed with flavor but made with simple, wholesome ingredients.
Spaghetti Squash: The perfect low-carb alternative to tortillas, with a tender, noodle-like texture.
Shredded Chicken: Juicy and protein-packed! Rotisserie chicken or leftover grilled chicken works perfectly.
Enchilada Sauce: Smoky, tangy, and slightly spicy—it’s the heart of the dish. Use homemade or store-bought.
Black Beans (Optional): Adds heartiness and extra protein.
Corn: A little sweetness to balance out the smoky enchilada sauce.
Cheese: Melty goodness! Monterey Jack, cheddar, or a Mexican blend all work great.
Green Chiles: A mild heat that takes the flavor up a notch.
Cilantro & Lime: For that fresh, zesty finish.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on the baking sheet.
Roast to Perfection: Bake for 30-40 minutes, or until the squash is tender and easily shredded with a fork. Let cool slightly.
Shred the Squash: Use a fork to scrape the inside of the squash, creating spaghetti-like strands. Keep the shells intact, as these will be your serving bowls!
Make the Filling: In a large bowl, mix the shredded chicken, enchilada sauce, black beans, corn, green chiles, and half of the cheese. Stir until well combined.
Stuff the Squash: Spoon the mixture evenly into each squash half, packing it in for maximum flavor.
Add Cheese & Bake Again: Sprinkle the remaining cheese on top and return to the oven for another 10-15 minutes, until the cheese is bubbly and golden.
Finishing Touches: Remove from the oven and garnish with fresh cilantro and a squeeze of lime juice.
Serve and Enjoy: Dig in while it’s hot and enjoy the enchilada-inspired goodness!
Nutrition Facts
Servings: 4
Calories per serving: 350
(Note: These are approximate values.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
How to Serve Chicken Enchilada Stuffed Spaghetti Squash
This dish is delicious on its own, but you can elevate it even further with these ideas:
- Toppings: Sour cream, avocado slices, jalapeños, or a sprinkle of cotija cheese.
- Side Dishes: Serve with a crisp green salad, Mexican rice, or roasted veggies.
- Extra Crunch: Add crushed tortilla chips on top before serving.
Additional Tips
- Want it spicier? Add extra green chiles or a dash of hot sauce to the filling.
- Short on time? Use pre-cooked spaghetti squash or microwave it for a quicker option.
- Meal prep friendly: Make the filling in advance and simply roast the squash when ready to eat.
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
FAQ’s
1. Can I use a different squash?
Yes! Butternut squash or acorn squash would work, though the texture will be different.
2. What’s the best cheese to use?
Monterey Jack, cheddar, or a Mexican blend all melt beautifully.
3. Can I make this vegetarian?
Absolutely! Skip the chicken and use extra beans, tofu, or mushrooms instead.
4. Can I freeze it?
The filling freezes well, but the squash itself is best eaten fresh.
5. How do I make this dairy-free?
Use dairy-free cheese or skip it altogether—the flavors will still be amazing!
6. Can I add more veggies?
Yes! Bell peppers, spinach, or zucchini would be great additions.
7. How do I cut spaghetti squash easily?
Microwave it for 2-3 minutes first to soften the skin, then cut it carefully with a sharp knife.
8. Can I use store-bought enchilada sauce?
Of course! Just choose one with flavors you love.
9. How do I know when the squash is fully cooked?
It should be tender and easily shredded with a fork. If it’s too firm, bake it a little longer.
10. What protein can I use besides chicken?
Shredded beef, ground turkey, or even shrimp would work well!
Conclusion
If you love enchiladas but want a lighter, low-carb twist, Chicken Enchilada Stuffed Spaghetti Squash is the perfect solution. It’s packed with bold flavors, cheesy goodness, and the perfect touch of spice. Plus, it’s easy to make and endlessly customizable! Give it a try—you might just have a new favorite dinner on your hands.
Print
Chicken Enchilada Stuffed Spaghetti Squash
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting, Baking
- Cuisine: Mexican / Tex-Mex
- Diet: Gluten Free
Description
A vibrant fusion dish that combines the comforting flavors of chicken enchiladas with the light, naturally sweet strands of roasted spaghetti squash. This meal is a delicious, low-carb alternative to traditional enchiladas while still delivering a hearty and satisfying flavor experience.
Ingredients
– 1 medium spaghetti squash
– 2 cups cooked shredded chicken
– 1 cup enchilada sauce
– 1 cup black beans, rinsed and drained
– 1 cup corn kernels
– 1/2 cup diced tomatoes or mild salsa
– 1/2 cup shredded Mexican blend cheese
– 1/4 cup chopped green onions
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C).
2. Halve the spaghetti squash lengthwise and remove the seeds. Drizzle the flesh with olive oil and season with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
4. In a bowl, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
5. Once the squash is roasted, use a fork to gently shred the flesh into spaghetti-like strands, keeping the skin intact as a bowl.
6. Spoon the chicken enchilada mixture into each squash half and top with shredded cheese.
7. Return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped green onions and serve warm.
Notes
– For an extra kick, add finely chopped jalapeños to the chicken mixture.
– Serve with a dollop of sour cream or guacamole for added creaminess.
– This dish works well as a low-carb, gluten-free main course perfect for a healthy dinner.
Nutrition
- Serving Size: 1 half
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg