Craving classic enchilada flavors but looking for a healthier, low-carb twist? Get ready to transform your dinner routine with these incredible Chicken Enchilada Stuffed Spaghetti Squash! This dish takes everything you love about cheesy, savory enchiladas – tender chicken, zesty sauce, and gooey cheese – and nestles it perfectly inside delicate strands of spaghetti squash. It’s an unexpectedly delicious way to enjoy your favorite Mexican-inspired meal, offering all the satisfying taste without the heavy carbs. Prepare to impress your taste buds and simplify your weeknights with this fun, flavorful, and incredibly satisfying recipe!
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Why You’ll Love This Recipe
This Chicken Enchilada Stuffed Spaghetti Squash is the perfect blend of comfort and flavor — a healthier twist on a Mexican classic that’s easy, budget-friendly, and endlessly customizable.
- Wholesome & Filling: Loaded with juicy chicken, enchilada sauce, melty cheese, and roasted squash.
- Easy to Make: Simple steps and minimal cleanup — perfect for beginners or busy nights.
- Versatile: Great for meal prep, family dinners, or impressing guests.
Ingredients
For the Roasted Squash:
- 2 small spaghetti squash, halved and seeded
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Filling:
- ½ pound cooked, shredded chicken
- 2 cups enchilada sauce (store-bought or homemade)
- ½ cup black beans (optional)
- ½ cup corn (optional)
- ¼ cup fresh cilantro, torn
- 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 squash with oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30 minutes, until tender.
2. Prepare the Filling
- In a bowl, mix the shredded chicken, enchilada sauce, beans, corn, and cilantro.
3. Stuff the Squash
- Flip squash over and fluff the strands with a fork.
- Fill each half with the chicken enchilada mixture.
- Top with cheddar and Monterey Jack cheese.
4. Broil & Serve
- Broil on high for 2–3 minutes, until cheese is melted and bubbly.
- Garnish with extra cilantro or a dollop of sour cream, and serve warm.
How to Serve It
Pair your enchilada squash boats with:
- A fresh green salad
- Roasted veggies (like zucchini or bell peppers)
- A dollop of Greek yogurt, sour cream, or guacamole
- Warm, crusty garlic bread to soak up the sauce
Tips & Variations
- Spice it up: Add jalapeños, chipotle powder, or hot sauce.
- Make it vegetarian: Swap chicken for black beans or lentils.
- Prep ahead: Roast squash and cook chicken in advance for quicker assembly.
- Freeze it: Freeze assembled (unbaked) squash for future meals.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Bake at 350°F or microwave in 30-second intervals.
- Freeze: Freeze before broiling. Thaw and bake when ready.
FAQ
Q: Can I use a different squash?
A: Yes! Try zucchini boats or roasted acorn squash if spaghetti squash isn’t available.
Q: Can I make it dairy-free?
A: Absolutely. Use dairy-free shredded cheese alternatives.
Q: Is this low-carb?
A: Yes! Spaghetti squash is a great low-carb, gluten-free substitute for pasta or tortillas.
Pin This Recipe for Later!
“These Chicken Enchilada Stuffed Spaghetti Squash Boats are a low-carb twist on a Mexican classic! Filled with cheesy, flavorful chicken enchilada filling, they’re the perfect comfort food with a healthy spin.”
Nutrition (Per Serving)
- Calories: 350 kcal
- Protein: 28g
- Carbohydrates: 20g
- Fiber: 6g
- Fat: 20g
- Sodium: 900mg
- Sugar: 6g
Chicken Enchilada Stuffed Spaghetti Squash Recipe Card
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Dinner
Cuisine: Mexican-Inspired
Method: Roasting
Diet: Gluten-Free
Description
This Chicken Enchilada Stuffed Spaghetti Squash is the perfect blend of comfort food and healthy eating! Roasted spaghetti squash halves are filled with juicy shredded chicken, black beans, corn, enchilada sauce, and melty cheese for a satisfying, low-carb dinner the whole family will love.
Ingredients
- 2 medium spaghetti squash, halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups cooked shredded chicken
- 1 cup canned black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 ½ cups red enchilada sauce
- 1 cup shredded Mexican-blend cheese (or cheddar)
- ½ teaspoon cumin (optional)
- ¼ teaspoon garlic powder
- Fresh cilantro, sour cream, and diced avocado for topping (optional)
Instructions
- Roast the Squash:
Preheat oven to 400°F (200°C). Drizzle squash halves with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes, until tender. - Shred the Squash:
Let squash cool slightly, then use a fork to gently scrape and fluff the strands. Leave them inside the shells. - Make the Filling:
In a bowl, mix shredded chicken, black beans, corn, enchilada sauce, cumin, and garlic powder. - Stuff the Squash:
Divide the filling evenly between the squash halves. Top each with shredded cheese. - Bake Again:
Return to the oven for 5–10 minutes, or until cheese is melted and bubbly. - Garnish and Serve:
Top with fresh cilantro, sour cream, or avocado if desired. Serve hot!
Tips
- Use rotisserie chicken for a quick shortcut.
- Swap in green enchilada sauce for a zesty twist.
- Store leftovers in the fridge for up to 3 days.
Nutrition (per serving, approx.)
Calories: 380 | Protein: 28g | Carbs: 24g | Fat: 20g | Fiber: 6g | Sugar: 6g | Sodium: 680mg
