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Close up of creamy spaghetti squash casserole with chicken cheese and green enchilada sauce
Isaac blogger

Creamy Green Enchilada Chicken Spaghetti Squash Bake

A creamy, low-carb spaghetti squash bake made with green enchilada sauce, shredded chicken, and melted cheese. Cozy, scoopable, and ideal for meal prep dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 2 medium spaghetti squash, halved and seeded
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 2 cups 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 cheese
  • ½ cup corn (optional)
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • 2 tablespoons chopped cilantro
  • Juice of ½ lime

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Use fully cooked chicken that has reached a safe internal temperature of 165°F (74°C) before assembling.
  3. 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, or until squash strands separate easily with a fork and flesh is tender when pierced.
  4. Use a fork to shred squash strands into a large bowl.
  5. Add shredded chicken, enchilada sauce, sour cream, lime juice, seasonings, cilantro, and half the cheese. Stir gently until combined.
  6. Spread mixture into a lightly greased baking dish and top with remaining cheese.
  7. Bake 12–15 minutes, until cheese is melted, edges are lightly golden, and the filling is hot throughout.

  8. Let rest 5 minutes before serving.

Notes

 
  • Do not over-roast squash to prevent excess moisture and a watery texture.
  • Add cheese just before baking for even melting and better structure.
  • Let casserole rest 5–10 minutes after baking to help it set for cleaner slices.
  • Refrigerate leftovers within 2 hours and store in an airtight container up to 3 days.
  • Reheat in a 350°F oven until hot throughout before serving.