These Chicken Enchilada Stuffed Spaghetti Squash Boats are everything you want in a cozy, low-carb dinner. Imagine tender strands of spaghetti squash loaded with juicy enchilada-style chicken, bubbling cheese, and bold spices—all baked to golden perfection. This recipe is easy, healthy, and packed with flavor. Whether you’re meal-prepping or serving guests, this one will steal the show!
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Why You’ll Love This Recipe
- Weeknight-Friendly: Easy to prep and quick to bake—perfect for busy evenings.
- Budget-Conscious: Made with pantry staples and affordable ingredients.
- Customizable Heat: Adjust the spice level to your liking.
- Wholesome Comfort: Feels indulgent but is full of healthy ingredients.
- Crowd-Pleaser: Great for family dinners or casual entertaining.
Ingredients
For the Spaghetti Squash:
- 2 small spaghetti squash, halved and seeded
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Chicken Enchilada Filling:
- ½ lb cooked, shredded chicken
- 2 cups enchilada sauce (store-bought or homemade)
- ½ cup black beans (optional)
- ½ cup corn (optional)
- ¼ cup fresh cilantro, chopped
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
1. Roast the Spaghetti Squash
Preheat oven to 400°F (200°C).
Brush the cut sides of each squash with oil, then sprinkle with salt and pepper.
Place them face-down on a lined baking sheet and roast for 30–40 minutes until tender and easily pierced with a fork.
2. Make the Filling
In a large bowl, combine shredded chicken, enchilada sauce, beans, corn, and cilantro. Mix well to coat everything in sauce.
3. Assemble the Boats
Flip roasted squash halves cut-side up.
Using a fork, gently scrape and fluff the squash into strands (leave some intact to form the “boat” walls).
Mix the loose squash into the chicken filling or leave it in place—your call!
Spoon the chicken enchilada mixture into each squash half.
Top with shredded cheeses.
4. Broil to Finish
Set oven to broil.
Place stuffed squash under the broiler for 2–3 minutes, or until cheese is bubbly and golden.
How to Serve
- Top With: Fresh cilantro, sour cream, or diced avocado
- Pair With: A crisp green salad, garlic bread, or roasted veggies
- Make It a Meal: Serve with Mexican rice or quinoa for extra heartiness
Tips & Tricks
- Prep Ahead: Cook the squash and chicken the night before for easy assembly.
- Spice It Up: Add jalapeños or a dash of cayenne for extra heat.
- Vegetarian Option: Swap chicken for black beans or lentils.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer-Friendly: Freeze before baking. Thaw and broil when ready to serve.
Frequently Asked Questions
Can I use a different squash?
Yes! Butternut or acorn squash work, though they won’t have the same noodle-like texture.
Can I use pre-cooked chicken?
Absolutely—rotisserie chicken works great for convenience.
Is it freezer-friendly?
Yes. Assemble the boats and freeze before broiling. Bake directly from frozen at 375°F until heated through.
How do I reheat leftovers?
Warm in the oven at 350°F for 10–15 minutes or microwave in 30-second intervals.
Is this dish keto?
It’s low in carbs, especially without the corn or beans. Skip those for a more keto-friendly version.
Nutrition Information (Per Serving)
- Calories: 350
- Protein: 28g
- Fat: 20g
- Carbs: 20g
- Fiber: 6g
- Sugar: 6g
- Sodium: 900mg
Print & Pin It
📌 Love this recipe? Save it for later on Pinterest or print it to keep in your kitchen!
Final Thoughts
This Chicken Enchilada Stuffed Spaghetti Squash is the kind of dish you’ll want to make on repeat. It’s warm, satisfying, and packed with bold, cheesy flavor. Whether you’re low-carb, gluten-free, or just love a good cozy dinner—this one hits the spot.
📌 Chicken Enchilada Stuffed Spaghetti Squash Recipe Card
✅ Low Carb | Gluten-Free | Meal Prep Friendly
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4
Calories: ~350 per serving
🌮 Ingredients:
- 1 medium spaghetti squash, halved and seeded
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1½ cups cooked shredded chicken
- ¾ cup red enchilada sauce
- ½ cup black beans (optional)
- ½ cup corn kernels (fresh or frozen)
- ½ tsp chili powder
- ½ tsp cumin
- 1 cup shredded Mexican cheese blend
- 2 tbsp fresh cilantro, chopped
- 1 green onion, sliced (for garnish)
🔥 Instructions:
- Preheat oven to 400°F (200°C).
- Brush squash halves with olive oil. Sprinkle with salt and pepper.
- Place face-down on a baking sheet and roast for 30–40 mins, or until tender.
- While squash cooks, combine shredded chicken, enchilada sauce, black beans, corn, chili powder, and cumin in a bowl.
- Once squash is cooked, let cool slightly. Use a fork to gently shred the inside into strands, keeping the shell intact.
- Mix strands with chicken enchilada filling, then stuff back into squash shells.
- Top with cheese and return to oven for 5–7 mins, or until cheese melts and bubbles.
- Garnish with cilantro and green onions. Serve hot!
💡 Tips:
- Use rotisserie chicken to save time.
- Add jalapeños for extra heat.
- Swap in green enchilada sauce for a tangier twist.
- Can be made ahead and reheated—perfect for meal prep!
💬 This stuffed spaghetti squash is the perfect combo of cheesy, saucy, and spicy! A healthy, satisfying weeknight dinner.
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