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Chicken Enchilada Stuffed Spaghetti Squash

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These Chicken Enchilada Stuffed Spaghetti Squash Boats are a low-carb twist on a Mexican classic! Tender roasted spaghetti squash is filled with a savory, cheesy chicken enchilada filling, then topped with melted cheese for a deliciously comforting meal. Perfect for a healthy yet satisfying dinner!

Ingredients

Scale

  1. For the roasted spaghetti squash:

    • 2 small spaghetti squash, halved and seeded

    • 1 tablespoon oil

    • Salt and pepper, to taste

    For the chicken enchilada filling:

    1. ½ pound cooked and shredded chicken

    2. 2 cups enchilada sauce (homemade or store-bought)

    3. ½ cup black beans (optional)

    4. ½ cup corn (optional)

    5. ¼ cup fresh cilantro, torn

    6. ½ cup shredded cheddar cheese

    7. ½ cup shredded Monterey Jack chees

Instructions

  • Roast the Spaghetti Squash:

    • Preheat oven to 400°F (200°C).

    • Brush the cut sides of the spaghetti squash with oil and season with salt and pepper.

    • Place cut side down on a baking sheet and roast for 30 minutes, or until tender.

  • Prepare the Filling:

    • In a bowl, mix together shredded chicken, enchilada sauce, black beans, corn, and cilantro.

  • Stuff the Squash:

    • Flip the roasted spaghetti squash halves over.

    • Divide the chicken enchilada mixture evenly between the squash boats.

    • Sprinkle with cheddar and Monterey Jack cheese.

 

  • Broil & Serve:

    • Place under the broiler for 2-3 minutes, or until the cheese is melted and lightly golden brown.

    • Garnish with extra cilantro and serve warm!

Notes

Optional Variations:

 

  • Make it spicier by adding diced jalapeños or chipotle powder.

  • Swap chicken for shredded beef or turkey.

  • Use a dairy-free cheese alternative for a dairy-free version.

Nutrition

Find it online: https://grandmarecipesflash.com/chicken-enchilada-stuffed-spaghetti-squash/