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