Zesty Chicken Enchilada Stuffed Spaghetti Squash Recipe

Tender chicken enchiladas find a surprising home inside roasted spaghetti squash, creating a low-carb culinary adventure that breaks traditional recipe boundaries.

Vibrant Mexican flavors dance through each golden strand of squash, promising a delightful twist on classic comfort food.

Spicy shredded chicken nestles perfectly between delicate squash strands, offering a protein-packed meal that feels indulgent yet nutritious.

Colorful bell peppers and melted cheese add visual appeal and rich complexity to this innovative dish.

Warm chili spices whisper through each forkful, inviting you to savor every unexpected bite.

Weeknight dinners just got a serious upgrade with this simple yet spectacular meal that combines two beloved cuisines.

Come explore how easily you can turn a humble spaghetti squash into a crave-worthy main course that will impress everyone at the table.

Chicken Enchilada Stuffed Spaghetti Squash – A Delicious Twist

• Conquer Flavor Fusion: Blend Mexican and Italian cuisines in one delightful dish that transforms traditional enchiladas into a nutritious squash-based meal.
• Master Quick Healthy Meal Prep: Create a low-carb, protein-packed dinner with minimal ingredients that comes together faster than traditional enchilada recipes.
• Customize with Ease: Swap proteins, adjust spice levels, or add extra veggies to suit personal preferences and dietary needs without compromising the core recipe's deliciousness.
• Impress Health-Conscious Diners: Replace heavy tortillas with nutrient-rich spaghetti squash, reducing calories while maintaining incredible taste and satisfying texture.

Ingredients to Make This Unique Dish

• Spaghetti Squash: A versatile vegetable that serves as a low-carb pasta alternative with a mild, slightly sweet flavor.
• Chicken: A lean protein that adds substance and savory taste to the dish.
• Enchilada Sauce: A rich, spicy sauce that provides authentic Mexican-inspired flavor to the recipe.

• Black Beans, Corn: Hearty ingredients that add texture, protein, and a southwestern flair to the stuffed squash.
• Cilantro: A fresh herb that brings bright, zesty notes to the overall flavor profile.

• Cheddar Cheese, Monterey Jack Cheese: Melty cheeses that create a creamy, golden topping with rich flavor.
• Salt, Pepper, Oil: Essential seasonings and cooking medium that enhance the natural flavors of the ingredients.

How to Stuff and Bake Spaghetti Squash

Step 1: Prepare Spaghetti Squash for Roasting

Crank up your oven to a toasty 400F (200C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle olive oil over the cut sides and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet, ready to transform into a delicious base for your meal.

Step 2: Roast the Squash to Perfection

Slide the baking sheet into the hot oven and let the squash roast for about 30 minutes. You’ll know it’s ready when the flesh becomes tender and easily pierced with a fork.

The edges might start to caramelize slightly, creating a subtle sweetness.

Step 3: Create Flavor-Packed Chicken Filling

• Shredded cooked chicken
• Zesty enchilada sauce
• Black beans
• Sweet corn kernels
• Chopped fresh cilantro

Mix these ingredients thoroughly to ensure every bite is bursting with southwestern flavors.

Step 4: Transform Squash into Enchilada Boats

Once the spaghetti squash is roasted, flip the halves over to create boat-like vessels. Generously spoon the chicken enchilada mixture into each squash half, making sure to distribute the filling evenly.

Step 5: Add Cheesy Topping

• Shredded cheddar
• Monterey Jack cheese

Step 6: Broil to Melty Perfection

Pop the squash boats under the broiler for 2-3 minutes. Watch carefully as the cheese melts and turns a gorgeous golden brown with slight crispy edges.

Step 7: Garnish and Serve

Finish with a sprinkle of fresh cilantro. Serve these enchilada-stuffed squash boats immediately while they’re hot and the cheese is wonderfully gooey.

Tips to Perfect Your Chicken Enchilada Squash

• Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
• Adjust enchilada sauce quantity based on personal spice preference, adding more or less for desired heat level.
• Swap chicken with black beans or tofu for a vegetarian version that maintains the dish's rich, satisfying profile.
• Prepare roasted squash and filling ahead of time, storing separately in refrigerator for quick assembly during busy weeknights.
• Experiment with different cheese blends like pepper jack or queso fresco for unique flavor variations that complement the enchilada filling.

Variations to Try for a New Taste

• Spicy Southwest Squash: Replace chicken with ground turkey and add diced jalapeños for extra heat.
• Vegetarian Enchilada Squash: Swap chicken for black beans, roasted bell peppers, and plant-based protein crumbles.
• Mediterranean Fusion Squash: Use lamb instead of chicken, add feta cheese, and mix in oregano and roasted red peppers.
• Seafood Enchilada Squash: Substitute chicken with shredded crab or salmon, incorporate Old Bay seasoning, and top with queso fresco.

Pairings to Enjoy Alongside

• Pair with Zesty Margaritas: Complement the spicy enchilada flavors with a tangy lime margarita that cuts through the richness and refreshes the palate.
• Serve with Crisp Mexican Slaw: Create a light, crunchy side salad with cabbage, lime juice, and jalapeños to balance the cheesy, warm squash boats.
• Match with Cooling Avocado Crema: Drizzle a smooth, creamy avocado sauce over the dish to temper the heat and add a luxurious texture contrast.
• Select a Bright Sauvignon Blanc: Choose a crisp white wine with citrus notes that will enhance the dish's Mexican-inspired flavors and cleanse the palate between bites.

Storing Leftovers Safely

Store leftover stuffed spaghetti squash in an airtight container for up to 3-4 days. Separate the squash and filling if possible to maintain texture.

Wrap individual portions tightly in plastic wrap, then place in freezer-safe containers. Freeze for up to 2 months. Avoid freezing with fresh cilantro garnish.

Place stuffed squash in a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, checking halfway through.

Preheat oven to 350F. Place stuffed squash in an oven-safe dish, cover with foil to prevent cheese from burning. Warm for 10-15 minutes until heated through completely.

FAQs

• Is spaghetti squash healthy?

Absolutely! Spaghetti squash is low in calories, high in nutrients, and provides a great low-carb alternative to traditional pasta, packed with vitamins A and C, and fiber.

• Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken works perfectly and saves time. Simply shred the chicken and mix it with the enchilada filling for a quick and delicious meal.

• How do I know when the spaghetti squash is fully roasted?

The squash is ready when you can easily pierce the flesh with a fork and the strands separate easily, creating a spaghetti-like texture. The edges should look slightly golden and the squash will feel tender.

Chicken Enchilada Stuffed Spaghetti Squash Recipe

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4.6 from 25 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Savory Mexican-inspired chicken enchilada stuffed spaghetti squash brings zesty southwestern comfort to dinner tables. Melted cheese, tender chicken, and roasted squash strands create a delicious low-carb meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1/2 pound cooked and shredded chicken
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded monterey jack cheese

Vegetables and Produce:

• 2 small spaghetti squash, halved and seeded
• 1/4 cup fresh cilantro, torn
• 1/2 cup black beans (optional)
• 1/2 cup corn (optional)

Seasonings and Sauces:

• 1 tablespoon oil
• 2 cups enchilada sauce (homemade or store-bought)
• Salt and pepper, to taste

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Instructions

1. Preheat the oven to 400°F (200°C), preparing a baking sheet for the spaghetti squash preparation.
2. Slice the spaghetti squash lengthwise and remove the seeds, creating two distinct halves for roasting.
3. Drizzle olive oil over the squash interior, then generously season with salt and freshly ground black pepper to enhance flavor.
4. Position the squash cut-side down on the baking sheet, ensuring direct contact with the surface for even roasting.
5. Roast the squash in the preheated oven for 30 minutes, or until the flesh becomes tender and easily pierced with a fork.
6. While the squash roasts, combine shredded chicken, enchilada sauce, black beans, corn, and chopped cilantro in a mixing bowl.
7. Once the squash is cooked, carefully flip the halves so the cut side faces upward, creating boat-like vessels.
8. Evenly distribute the chicken enchilada mixture between the two squash halves, filling each boat completely.
9. Sprinkle a generous layer of cheddar and Monterey Jack cheese over the filled squash boats.
10. Transfer the squash to the broiler and cook for 2-3 minutes, watching carefully until the cheese melts and turns golden brown.
11. Remove from the oven and garnish with additional fresh cilantro for a vibrant finishing touch.
12. Serve immediately while the squash is warm and the cheese is perfectly melted.

Notes

• Swap out chicken for black beans or tofu to create a vegetarian version that’s equally delicious and protein-packed.
• Use low-fat cheese or dairy-free alternatives to make this recipe more heart-healthy and suitable for those with dietary restrictions.
• Prep the spaghetti squash ahead of time and store in the refrigerator to cut down on cooking time during busy weeknights.
• Add a sprinkle of jalapeños or hot sauce for extra heat and a spicy kick that elevates the enchilada flavors.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 323 kcal
• Sugar: 4 g
• Sodium: 540 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 24 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 75 mg