Quick Chicken Enchilada Spaghetti Squash Recipe You’ll Adore

Comfort meets creativity in this mouthwatering cheesy chicken enchilada stuffed spaghetti squash that blends classic Mexican flavors with a low-carb twist.

Tender spaghetti squash serves as the perfect canvas for juicy, seasoned chicken and a rich, melted cheese blanket.

Each forkful delivers a harmonious blend of spicy enchilada sauce, succulent chicken, and creamy cheese nestled within delicate squash strands.

The dish transforms ordinary ingredients into an extraordinary meal that satisfies both health-conscious and flavor-seeking appetites.

Vibrant colors and bold spices promise a dining experience that will tantalize your taste buds.

This recipe offers a delightful solution for those craving Mexican-inspired cuisine without the traditional heavy carbohydrates.

You’ll find yourself falling in love with this inventive, delectable meal that proves healthy eating never has to be boring.

All Ingredients For Chicken Enchilada Stuffed Spaghetti Squash

• Spaghetti Squash: Hearty vegetable base that transforms into noodle-like strands, select firm squash with smooth, unblemished skin.
• Chicken: Lean protein that carries the enchilada flavor, choose boneless skinless chicken breasts for easy shredding.

• Cumin: Earthy spice that adds warm Mexican-inspired depth, look for fresh ground version for maximum aroma.
• Chili Powder: Provides smoky heat and traditional enchilada essence, select high-quality blend for balanced flavor.
• Oregano: Herbal note that complements chicken and spices, opt for dried Mexican oregano if possible.
• Salt and Pepper: Essential seasoning that enhances overall taste profile, use freshly ground black pepper.

• Enchilada Sauce: Rich, tangy base that infuses the dish with classic Mexican flavor, choose red sauce for deeper color.
• Shredded Cheese: Creamy topping that melts beautifully, select blend of monterey jack and cheddar for best texture.
• Zucchini: Adds subtle vegetable sweetness and extra nutrition, pick firm, bright green zucchini.
• Cilantro, Green Onions, Avocado, Sour Cream: Optional fresh garnishes that provide brightness and coolness to the dish.

Cooking Tools For Chicken Enchilada Stuffed Spaghetti Squash

• Baking sheet: Lined with parchment paper for roasting the spaghetti squash.
• Sharp knife: Essential for cutting the squash in half lengthwise.
• Skillet: Used for sautéing zucchini and cooking the chicken mixture.
• Fork: Helps scrape squash into spaghetti-like strands.
• Measuring cups: For accurately measuring enchilada sauce.
• Cheese grater: If using block cheese that needs shredding.
• Cutting board: For preparing ingredients and chopping toppings.
• Spatula or wooden spoon: For stirring and mixing ingredients in the skillet.

How To Make Chicken Enchilada Stuffed Spaghetti Squash

• Prepare Squash Habitat

Crank up the oven to a toasty 400F. Grab a baking sheet and line it with parchment paper for easy cleanup.

• Split and Season Squash

Slice the spaghetti squash lengthwise, scoop out the seeds, and give the inner flesh a massage with olive oil. Sprinkle some salt and pepper, then place cut-side down on the prepared sheet.

• Roast and Rest

Slide the squash into the oven and let it transform for 35-40 minutes until tender. Give it a moment to cool down and catch its breath.

• Craft the Flavor Explosion

While the squash roasts, fire up a skillet and dance some zucchini around until soft. Introduce shredded chicken to the party, along with cumin, chili powder, oregano, salt, and pepper. Pour in enchilada sauce and let everything mingle and simmer.

• Create Squash Noodle Magic

Gently rake the squash innards with a fork, creating delicate strands. Nestle the spicy chicken mixture into the squash boats and give everything a gentle toss.

• Cheese and Bake

Drizzle extra enchilada sauce over the top and rain down some shredded cheese. Return to the oven for 10-12 minutes until the cheese turns into a melty masterpiece.

• Dress and Serve

Crown your creation with optional toppings like cilantro, green onions, avocado, or a dollop of sour cream. Serve hot and enjoy the flavor fiesta!

Tips To Boost Chicken Enchilada Stuffed Spaghetti Squash

• Perfect Roasting Technique: Ensure even cooking by piercing the squash with a fork before roasting to prevent splitting and allow steam to escape.
• Make-Ahead Magic: Prepare the roasted squash and chicken filling up to two days in advance, storing separately in the refrigerator for quick assembly when ready to serve.
• Protein Power Swap: Easily substitute shredded chicken with ground turkey, beef, or plant-based alternatives like black beans or lentils for different dietary preferences.
• Low-Carb Champion: This recipe is naturally low-carb and gluten-free, making it an excellent option for those following keto or paleo eating plans. For extra protein, add more cheese or top with a dollop of Greek yogurt.
• Spice It Up: Experiment with different heat levels by adjusting chili powder or adding diced jalapeños. For a smoky twist, try chipotle powder or add a dash of smoked paprika to the chicken mixture.

How To Serve Chicken Enchilada Stuffed Spaghetti Squash

• Fiesta Flavor Boost: Crumble tortilla chips on top for a delightful crunch that adds texture and authentic Mexican-inspired excitement to your dish.
• Protein Power-Up: Add black beans or kidney beans to the chicken mixture to increase protein content and create a more filling meal that satisfies hunger longer.
• Fresh Finish: Squeeze fresh lime juice over the final dish to brighten flavors and add a zesty tang that complements the rich enchilada-style filling.
• Family-Style Feast: Serve alongside a small side salad with a light cilantro-lime dressing to balance the warm, cheesy squash boat and create a complete, colorful meal.

Keep Chicken Enchilada Stuffed Spaghetti Squash Stored Right

• Smart Refrigeration Strategy: Store leftovers in airtight containers within 2 hours of cooking. Refrigerated enchilada squash boats stay fresh for 3-4 days, maintaining delicious flavor and texture.
• Freezing Magic: Carefully wrap individual portions in freezer-safe containers or heavy-duty aluminum foil. Frozen meals remain tasty for up to 2 months, perfect for quick future meals.
• Reheating Wisdom: Warm refrigerated portions in the oven at 350F for 10-15 minutes to restore crispy cheese and prevent soggy texture. Microwave works in a pinch, but might soften cheese slightly.
• Ingredient Separation Trick: Keep toppings like cilantro, green onions, and avocado separate until serving time. This prevents wilting and maintains fresh, vibrant flavors when you're ready to enjoy your meal.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories: 350 kcal

Servings: 5

Cheesy Chicken Enchilada Stuffed Spaghetti Squash Recipe

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4.5 from 35 reviews

• Total Time: 55 minutes
• Yield: 5 1x

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Description

Mexican-inspired chicken enchilada stuffed spaghetti squash delivers bold southwestern flavors in a healthy, low-carb dinner. Creamy cheese, tender chicken, and roasted squash create a comforting meal that satisfies hearty appetites.

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Ingredients

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• 2 cups cooked, shredded chicken breast
• 1 medium spaghetti squash (about 2.53 lbs or 1.15 kg)
• 1 cup red enchilada sauce (store-bought or homemade)
• 1 cup shredded pepper jack cheese (or Mexican blend)
• 1 medium zucchini, diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• chopped cilantro
• sliced green onions
• avocado
• sour cream

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Instructions

1. Preheat Preparation: Warm the oven to 400F (200C) and cover a baking sheet with parchment paper for effortless cleanup.
2. Squash Processing: Slice spaghetti squash lengthwise, extracting seeds with a spoon. Massage interior with olive oil, seasoning thoroughly with salt and pepper.
3. Initial Roasting: Position squash cut-side down on prepared sheet, roasting for 35-40 minutes until flesh becomes fork-tender and golden.
4. Filling Creation: While squash roasts, sauté zucchini in a skillet until softened, then introduce shredded chicken with cumin, chili powder, oregano, salt, and pepper.
5. Flavor Development: Pour enchilada sauce into the skillet, stirring to coat ingredients and allowing flavors to meld together over medium heat.
6. Squash Transformation: Using a fork, gently separate squash interior into spaghetti-like strands, keeping them nestled in the original shell.
7. Assembly and Finishing: Distribute chicken mixture evenly between squash halves, drizzle remaining enchilada sauce, and sprinkle shredded cheese generously.
8. Final Baking: Return stuffed squash to oven, baking 10-12 minutes until cheese melts into a golden, bubbly topping.
9. Serving Presentation: Garnish with fresh cilantro, green onions, diced avocado, or a sour cream dollop to enhance flavor and visual appeal.

Notes

• Squash Selection: Choose a firm, heavy spaghetti squash with a bright yellow color and no soft spots for best texture and flavor.
• Roasting Technique: Position squash cut-side down to prevent moisture loss and ensure even, tender roasting with caramelized edges.
• Moisture Management: Pat chicken and zucchini dry before cooking to prevent excess liquid and achieve perfect sautéing and flavor concentration.
• Cheese Melting Hack: Let cheese rest for 2-3 minutes after baking to create a beautiful golden crust and prevent immediate cheese separation.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 85 mg