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Chicken Enchilada Stuffed Spaghetti Squash

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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.

Ingredients

Scale

  • 1 medium spaghetti squash (about 2.5–3 lbs)

  • 2 cups cooked, shredded chicken breast

  • 1 cup red enchilada sauce (store-bought or homemade)

  • 1 medium zucchini, diced

  • 1 cup shredded pepper jack cheese (or Mexican blend)

  • 1 tsp ground cumin

  • ½ tsp chili powder

  • ½ tsp dried oregano

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tbsp olive oil

  • Optional toppings: chopped cilantro, sliced green onions, avocado, sour cream

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. 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.

  3. Roast for 35–40 minutes until squash is tender. Let cool slightly.

  4. While squash roasts, heat a skillet over medium heat. Add a little oil, then sauté zucchini until soft (about 5 mins).

  5. 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.

  6. Once squash is cool enough to handle, scrape the inside with a fork to create spaghetti-like strands, keeping them inside the shell.

  7. Divide the chicken mixture evenly into both squash halves. Gently toss with the squash strands inside each half.

  8. Drizzle remaining enchilada sauce over the top, then sprinkle with shredded cheese.

  9. Return squash halves to the oven and bake for 10–12 minutes, until cheese is melted and bubbly.

  10. Top with cilantro, green onions, avocado, or sour cream, if desired. Serve warm.

 

Notes

  • You can microwave the squash for a quicker option: 10–12 minutes cut-side down in a microwave-safe dish with water.

  • Want it spicier? Use hot enchilada sauce or add jalapeños to the chicken mix.

  • Black beans or corn make great add-ins if you want a heartier dish.

Find it online: https://ukfinda.com/chicken-enchilada-stuffed-spaghetti-squash/