If you’re looking for a delicious and nutritious twist on classic enchiladas, this Chicken Enchilada Stuffed Spaghetti Squash recipe is a must-try! Packed with bold flavors, tender spaghetti squash, and a cheesy enchilada filling, this dish is both satisfying and healthy. It’s the perfect option for those following a low-carb, gluten-free, or high-protein diet, but it’s so tasty that even carb-lovers will enjoy it.
Why You’ll Love This Recipe
- Healthier Alternative – Swapping tortillas for spaghetti squash reduces carbs while adding fiber and nutrients.
- Easy Meal Prep – Use rotisserie chicken to save time and prep ahead for busy weeknights.
- Customizable – Adapt the recipe with your favorite enchilada toppings and ingredients.
- Family-Friendly – Kids and adults alike will love the cheesy, saucy goodness.
- 1 large spaghetti squash (about 2.5 to 3 lbs)
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup enchilada sauce (red or green)
- 1 cup black beans, rinsed and drained
- 1/2 cup corn (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese (or cheddar)
- Fresh cilantro, chopped (for garnish)
- Diced avocado, for topping (optional)
- Sour cream or Greek yogurt, for serving (optional)
Kitchen Equipment Needed
- Sharp knife
- Spoon (for scooping out seeds)
- Baking sheet
- Mixing bowl
- Fork (for shredding spaghetti squash strands)
- Oven
Step 1: Roast the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each half with a little olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet.
- Roast for 35–40 minutes, or until the flesh is tender and easily shredded with a fork.
Step 2: Prepare the Enchilada Filling
- While the squash is roasting, combine shredded chicken, enchilada sauce, black beans, corn, cumin, garlic powder, salt, and pepper in a mixing bowl.
Step 3: Assemble & Bake
- Once the squash is cooked, flip the halves over and use a fork to gently loosen the spaghetti strands.
- Fill each squash half with the chicken enchilada mixture and top with shredded cheese.
- Return to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Step 4: Serve & Enjoy
- Remove from oven, garnish with chopped cilantro and optional toppings like avocado or sour cream.
- Serve hot and enjoy!
- Make it Spicier – Add diced jalapeños, hot sauce, or extra chili powder for heat.
- Dairy-Free Option – Use a dairy-free cheese substitute or omit cheese altogether.
- Different Protein – Swap chicken for ground turkey, beef, or even tofu.
- Vegetarian Version – Skip the chicken and add extra beans, mushrooms, or bell peppers.
- Meal Prep Friendly – Roast the spaghetti squash ahead of time and store it in the fridge for quick assembly later.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave for 1-2 minutes or bake at 350°F (175°C) for about 10 minutes.
- Side Dish: A fresh side salad, guacamole, or Mexican-style cauliflower rice.
- Drink: Pair with a margarita, sparkling water with lime, or a light Mexican beer.
Can I use store-bought enchilada sauce?
Yes! Store-bought enchilada sauce is a great time-saver, but if you prefer homemade, you can make your own using tomato sauce, chili powder, garlic, and spices.
Is this recipe keto-friendly?
This dish is lower in carbs compared to traditional enchiladas but contains black beans and corn, which have some carbohydrates. To make it keto-friendly, omit the beans and corn and increase the chicken and cheese.
What if I don’t have spaghetti squash?
If you can’t find spaghetti squash, you can use zucchini noodles or serve the enchilada filling over cauliflower rice instead.
Can I make this ahead of time?
Yes! You can roast the spaghetti squash and mix the enchilada filling in advance. Store them separately, then assemble and bake when ready to eat.
We hope you love this Chicken Enchilada Stuffed Spaghetti Squash as much as we do! If you make it, be sure to share your creation on social media and tag us. Don’t forget to subscribe to our blog for more delicious and healthy recipes!