This Chicken Enchilada Stuffed Spaghetti Squash recipe is a low-carb twist on a Mexican classic. Swapping out tortillas for roasted spaghetti squash halves creates a flavorful, nutrient-rich base that’s filled with shredded chicken, enchilada sauce, and cheese. It’s hearty, satisfying, and perfect for busy weeknights or meal prep.
Why You’ll Love This Recipe
This recipe combines all the comforting, bold flavors of chicken enchiladas with the healthful benefits of spaghetti squash. It’s a gluten-free, low-carb alternative that doesn’t skimp on flavor. Plus, it’s customizable to your spice tolerance and protein preferences. Whether you’re trying to eat lighter or just want a unique way to enjoy enchiladas, this dish will hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Spaghetti squash
- Olive oil
- Salt
- Pepper
- Cooked shredded chicken
- Enchilada sauce
- Ground cumin
- Shredded cheddar or Mexican blend cheese
- Fresh cilantro
- Sour cream (optional, for topping)
- Green onions (optional, for topping)
Directions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes, until the flesh is tender.
- While the squash roasts, mix shredded chicken with enchilada sauce and cumin in a bowl.
- When the squash is done, scrape the flesh with a fork to create strands, leaving them inside the shell.
- Divide the chicken mixture between the squash halves, stirring to combine with the squash strands.
- Top with shredded cheese and return to the oven for 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, green onions, and a dollop of sour cream if desired.
Servings and timing
This recipe serves 4 people. Prep time is approximately 10 minutes, and cook time is about 50-55 minutes in total.
Variations
- Vegetarian version: Substitute the chicken with black beans or roasted vegetables like zucchini and bell peppers.
- Spicy twist: Add diced jalapeños or a dash of hot sauce to the enchilada mix.
- Cheese lovers: Use a mix of pepper jack and cheddar for extra gooeyness.
- Different protein: Try ground turkey or shredded beef instead of chicken.
- Keto version: Use a sugar-free enchilada sauce to keep it keto-friendly.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F oven for about 15-20 minutes or microwave individual portions for 2-3 minutes until heated through. For best texture, the oven method is preferred.
FAQs
What does spaghetti squash taste like?
Spaghetti squash has a mild, slightly sweet flavor and a tender, stringy texture that resembles pasta when cooked.
Can I make this dish ahead of time?
Yes, you can roast the squash and prepare the filling in advance. Assemble and bake just before serving for best results.
Is this recipe gluten-free?
Yes, as long as your enchilada sauce is gluten-free, the entire dish is naturally gluten-free.
Can I freeze Chicken Enchilada Stuffed Spaghetti Squash?
Freezing is not recommended, as the texture of the spaghetti squash can become watery after thawing.
What kind of chicken should I use?
Rotisserie chicken, grilled chicken breast, or even leftover roasted chicken all work well.
Can I use store-bought enchilada sauce?
Absolutely. Store-bought enchilada sauce saves time and works great in this recipe. Just check the label for added sugars or gluten if you’re watching for that.
How do I know when the squash is cooked?
The flesh should be tender and easy to shred with a fork. It usually takes 40-45 minutes at 400°F.
What can I serve with this dish?
A simple green salad, guacamole, or roasted vegetables pair well with this meal.
Can I add rice or beans to the filling?
Yes, you can mix in black beans or cooked rice to bulk up the filling if desired.
Is this a good recipe for meal prep?
Definitely. It reheats well and can be made in advance for easy lunches or dinners.
Conclusion
Chicken Enchilada Stuffed Spaghetti Squash is a smart, flavorful way to enjoy the bold tastes of enchiladas without the carbs. It’s perfect for a family dinner or meal prep, and it’s easily customizable to suit your taste and dietary needs. Try it once, and it just might become a weekly favorite.
PrintChicken Enchilada Stuffed Spaghetti Squash
This Chicken Enchilada Stuffed Spaghetti Squash is a low-carb, gluten-free twist on classic enchiladas. It’s packed with tender shredded chicken, flavorful enchilada sauce, melty cheese, and hidden veggies—all baked right into a roasted spaghetti squash “boat.” It’s cozy, healthy, and easy enough for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 squash halves (2–4 servings) 1x
- Category: Dinner
- Method: Roasting, Baking
- Cuisine: Mexican-Inspired
Ingredients
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1 medium spaghetti squash (about 2.5–3 lbs)
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2 cups cooked, shredded chicken breast
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1 cup red enchilada sauce (store-bought or homemade)
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1 medium zucchini, diced
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1 cup shredded pepper jack cheese (or Mexican blend)
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1 tsp ground cumin
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½ tsp chili powder
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½ tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
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1 tbsp olive oil
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Optional toppings: chopped cilantro, sliced green onions, avocado, sour cream
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Cut spaghetti squash in half lengthwise and scoop out seeds. Brush insides with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet.
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Roast for 35–40 minutes until squash is tender. Let cool slightly.
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While squash roasts, heat a skillet over medium heat. Add a little oil, then sauté zucchini until soft (about 5 mins).
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Stir in shredded chicken, cumin, chili powder, oregano, salt, and pepper. Add ¾ cup enchilada sauce and stir to combine. Simmer for a few minutes, then remove from heat.
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Once squash is cool enough to handle, scrape the inside with a fork to create spaghetti-like strands, keeping them inside the shell.
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Divide the chicken mixture evenly into both squash halves. Gently toss with the squash strands inside each half.
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Drizzle remaining enchilada sauce over the top, then sprinkle with shredded cheese.
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Return squash halves to the oven and bake for 10–12 minutes, until cheese is melted and bubbly.
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Top with cilantro, green onions, avocado, or sour cream, if desired. Serve warm.
Notes
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You can microwave the squash for a quicker option: 10–12 minutes cut-side down in a microwave-safe dish with water.
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Want it spicier? Use hot enchilada sauce or add jalapeños to the chicken mix.
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Black beans or corn make great add-ins if you want a heartier dish.