If you love enchiladas but want a lighter, veggie-packed twist, Chicken Enchilada Stuffed Spaghetti Squash is the perfect dish! This recipe brings together the comforting flavors of enchiladas with the wholesome goodness of spaghetti squash. It’s cheesy, saucy, and packed with protein, making it a satisfying meal without the heaviness of traditional enchiladas.
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Why You’ll Love Chicken Enchilada Stuffed Spaghetti Squash
This dish is a must-try for so many reasons:
Low-Carb & Healthy: A delicious way to enjoy enchiladas without tortillas.
Packed with Flavor: Enchilada sauce, melted cheese, and shredded chicken make every bite irresistible.
Easy to Make: Simple steps and minimal prep for a stress-free meal.
Great for Meal Prep: Make ahead and reheat for a quick, tasty lunch or dinner.
Customizable: Adjust the spice level and toppings to your preference.
Ingredients in Chicken Enchilada Stuffed Spaghetti Squash
Here’s what you’ll need:
Spaghetti Squash: The perfect low-carb alternative to tortillas.
Cooked Shredded Chicken: A great way to use up leftovers or rotisserie chicken.
Enchilada Sauce: Brings rich, bold flavor to the dish.
Cheese: A blend of cheddar and Monterey Jack for creamy, melty goodness.
Black Beans (Optional): Adds extra protein and texture.
Bell Peppers & Onions: For a fresh, slightly sweet crunch.
Jalapeños (Optional): Adds a spicy kick.
Sour Cream & Avocado (For Serving): Creamy toppings to balance the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Chicken Enchilada Stuffed Spaghetti Squash
Here’s how to bring this dish to life:
Roast the Squash: Cut the spaghetti squash in half, remove the seeds, and roast at 400°F (200°C) until tender. Scrape the strands lightly with a fork to create “noodles.”
Prepare the Filling: In a bowl, mix shredded chicken, enchilada sauce, bell peppers, onions, and optional black beans.
Stuff the Squash: Fill each spaghetti squash half with the enchilada mixture and top with cheese.
Bake: Return to the oven and bake until the cheese is bubbly and golden.
Garnish & Serve: Top with sour cream, avocado, and fresh cilantro before serving.
Serving Suggestions
Pair this dish with:
Mexican Rice: A great side to complete the meal.
Refried Beans: Adds extra heartiness.
Fresh Salad: A simple green salad balances the richness.
Tortilla Chips & Guacamole: Because extra crunch is always a good idea!
Additional Tips
Make It Spicy: Add extra jalapeños or hot sauce for more heat.
Use Different Proteins: Try ground turkey, beef, or even tofu.
Make It Vegetarian: Swap chicken for black beans or a plant-based protein.
Cheese Variety: Experiment with pepper jack, queso fresco, or cotija.
FAQ Section
Q1: Can I use store-bought enchilada sauce?
A1: Yes! But homemade sauce adds even more flavor.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Q3: Can I freeze this dish?
A3: Yes! Freeze before baking for up to 2 months. Thaw overnight before reheating.
Q4: Can I add more veggies?
A4: Absolutely! Try zucchini, mushrooms, or spinach.
Q5: How do I make this dairy-free?
A5: Use dairy-free cheese and a cashew-based sour cream alternative.
Q6: Can I prepare this ahead of time?
A6: Yes! Assemble ahead and store in the fridge until ready to bake.
Q7: What’s the best way to reheat leftovers?
A7: Reheat in the oven at 350°F (175°C) for about 15 minutes or in the microwave in 30-second intervals.
Q8: Can I make this in a casserole dish instead?
A8: Yes! Layer everything in a baking dish and bake as a casserole.
Q9: How do I prevent spaghetti squash from being watery?
A9: After roasting, let it sit for a few minutes and drain excess moisture before stuffing.
Q10: Can I add a crunchy topping?
A10: Yes! Crushed tortilla chips or toasted breadcrumbs add a delicious crunch.
Final Thoughts
Chicken Enchilada Stuffed Spaghetti Squash is a flavorful, satisfying meal that’s perfect for any occasion. Whether you’re looking for a healthy weeknight dinner or a meal prep favorite, this dish checks all the boxes. Try it out and let me know how you like it!
Print
Chicken Enchilada Stuffed Spaghetti Squash
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 4 servings
- Category: Main Course
- Method: Oven
- Cuisine: Mexican
Description
These Chicken Enchilada Stuffed Spaghetti Squash Boats are a low-carb twist on a Mexican classic! Tender roasted spaghetti squash is filled with a savory, cheesy chicken enchilada filling, then topped with melted cheese for a deliciously comforting meal. Perfect for a healthy yet satisfying dinner!
Ingredients
For the roasted spaghetti squash:
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2 small spaghetti squash, halved and seeded
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1 tablespoon oil
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Salt and pepper, to taste
For the chicken enchilada filling:
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1/2 pound cooked and shredded chicken
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2 cups enchilada sauce (homemade or store-bought)
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1/2 cup black beans (optional)
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1/2 cup corn (optional)
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1/4 cup fresh cilantro, torn
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1/2 cup shredded cheddar cheese
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1/2 cup shredded Monterey Jack cheese
Instructions
1. Roast the Spaghetti Squash:
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Preheat oven to 400°F (200°C).
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Brush the cut sides of the spaghetti squash with oil and season with salt and pepper.
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Place cut side down on a baking sheet and roast for 30 minutes, or until tender.
2. Prepare the Filling:
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In a bowl, mix together shredded chicken, enchilada sauce, black beans, corn, and cilantro.
3. Stuff the Squash:
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Flip the roasted spaghetti squash halves over.
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Divide the chicken enchilada mixture evenly between the squash boats.
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Sprinkle with cheddar and Monterey Jack cheese.
4. Broil & Serve:
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Place under the broiler for 2-3 minutes, or until the cheese is melted and lightly golden brown.
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Garnish with extra cilantro and serve warm!
Optional Variations:
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Make it spicier by adding diced jalapeños or chipotle powder.
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Swap chicken for shredded beef or turkey.
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Use a dairy-free cheese alternative for a dairy-free version.
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Top with avocado, sour cream, or salsa for extra flavor!
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg