Low-Carb, Extra Creamy

If you’re craving the cozy flavor of green chicken enchiladas but want something lighter, creamier, and more scoopable, this Creamy Green Enchilada Chicken Spaghetti Squash Bake is the variation to try. Instead of individual boats, this version pulls the squash strands together into a creamy, cheesy bake that’s easy to portion, reheat, and serve.

This style is especially popular on Pinterest because it feels indulgent while still fitting into low-carb and balanced dinner routines. Everything bakes together into a rich, cohesive dish that holds its shape and photographs beautifully.

Unlike stuffed squash boats, this bake is less fussy, more meal-prep friendly, and ideal for families who want enchilada flavor without assembling individual portions.

Why You’ll Love This Creamy Green Enchilada Chicken Spaghetti Squash Bake

• Delivers the cozy, familiar flavors of green chicken enchiladas in a lighter, bake-style format
• Uses spaghetti squash instead of tortillas for a creamy dish that doesn’t feel heavy
• Baked as one scoopable casserole instead of individual boats, making it easier to serve
• Creamy green enchilada sauce keeps the texture smooth and comforting
• Portions cleanly and reheats evenly without falling apart
• Works well for weeknight dinners, leftovers, and meal prep
• Family-friendly flavor with mild, balanced seasoning

Ingredients You’ll Need

For the Squash Base

• 2 medium spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For the Creamy Green Enchilada Filling

• 2 cups fully cooked, shredded chicken
• 1½ cups green enchilada sauce
• ½ cup sour cream or plain Greek yogurt
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded mozzarella or pepper jack
• ½ cup corn (optional, for texture)
• ¼ teaspoon cumin
• ¼ teaspoon onion powder
• 2 tablespoons chopped cilantro
• Juice of ½ lime

Optional toppings: extra cilantro, avocado slices, green onions

How to Make Creamy Green Enchilada Chicken Spaghetti Squash Bake

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Use fully cooked chicken and ensure it has been cooked to safe internal doneness before assembling.

Step 1: Roast the Squash

Preheat oven to 400°F (200°C).
Brush squash halves with olive oil and season lightly.
Place cut-side down on a baking sheet and roast 35–40 minutes, until tender.
Use a fork to loosen strands and transfer them to a large mixing bowl.

Step 2: Make the Creamy Filling

Add shredded chicken, green enchilada sauce, sour cream, lime juice, seasonings, cilantro, and half of the cheese to the squash strands.
Stir gently until evenly combined.

Step 3: Assemble the Bake

Lightly grease a baking dish.
Spread the mixture evenly into the dish and top with remaining cheese.

Step 4: Bake

Bake uncovered for 12–15 minutes, until the cheese is melted and lightly golden.

Step 5: Rest and Serve

Let rest for a few minutes before serving to allow the bake to set.

How to Serve This Dish

This version is designed to be scooped, not stuffed.

• Serve as a main dish with a green salad
• Pair with roasted vegetables
• Spoon into bowls for cozy dinners
• Portion into containers for meal prep

Common Mistakes to Avoid

• Over-roasting the squash, which can make it watery
• Skipping the rest time after baking
• Adding cheese too early inside the mixture
• Using cold filling straight from the fridge
• Over-saucing, which can thin the bake

Storage & Reheating

• Refrigerator: Store up to 3 days
• Freezer: Freeze baked portions up to 2 months
• Reheat: Oven reheating works best for texture

Frequently Asked Questions

Is this spicy?
Most green enchilada sauces are mild. Heat level depends on brand.

Can I use rotisserie chicken?
Yes. It works very well and saves time.

Is this different from spaghetti squash boats?
Yes. This version is mixed and baked casserole-style for easier serving and meal prep.

Can I make it dairy-free?
Yes. Use dairy-free yogurt and plant-based cheese alternatives.

Conclusion

This Creamy Green Enchilada Chicken Spaghetti Squash Bake is a Pinterest-ready twist that feels indulgent, cozy, and easy to repeat. By turning spaghetti squash into a creamy, scoopable bake, this version simplifies serving while keeping all the tangy, cheesy enchilada flavor people love. It’s lighter than traditional enchiladas, flexible for meal prep, and perfectly suited for busy weeknights or make-ahead dinners.

Recipe Card

Creamy Green Enchilada Chicken Spaghetti Squash Bake
Author: Isaac Blogger

Description
A creamy, low-carb spaghetti squash bake made with green enchilada sauce, shredded chicken, and melted cheese. Cozy, scoopable, and perfect for meal prep.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Method: Roasting & Baking
Cuisine: American
Diet: Gluten-Free

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Use fully cooked chicken and ensure it has been cooked to safe internal doneness before assembling.

Ingredients

• 2 spaghetti squash
• 1 tablespoon olive oil
• Salt and black pepper
• 2 cups cooked shredded chicken
• 1½ cups green enchilada sauce
• ½ cup sour cream or Greek yogurt
• 2 cups shredded cheese (Monterey Jack & mozzarella)
• ½ cup corn (optional)
• Cumin, onion powder
• Cilantro, lime juice

Instructions

1. Roast squash until tender and shred strands.
2. Mix squash with chicken, sauce, cream, seasoning, and half the cheese.
3. Spread into a baking dish and top with remaining cheese.
4. Bake until melted and lightly golden.
5. Rest briefly and serve warm.

Nutrition (Approximate)

Calories: 410
Protein: 30 g
Carbohydrates: 22 g
Fat: 24 g

Nutrition Disclaimer: Nutrition information is provided as an estimate only and may vary depending on ingredient brands, portion sizes, and preparation methods.