All the flavors of taco night in a delicious low carb stuffed spaghetti squash recipe is what you get with this Chicken Enchilada Spaghetti Squash recipe! Tender baked chicken, homemade enchilada sauce mixed with tasty oven baked spaghetti squash and topped with melty cheese.
Chicken Enchilada Spaghetti Squash
My new favorite way to enjoy enchiladas! Enchilada stuffed spaghetti squash! We love enchiladas, white chicken enchiladas, chicken enchilada casserole, and baked chicken enchiladas are all staples in our house.
We love them but sometimes I want to make things healthier and that is when I make this stuffed spaghetti squash that tastes just like chicken enchiladas. It has all the enchiladas ingredients with a twist, of using spaghetti squash instead of a tortilla and then mixed together and baked in the oven.
While enjoying a dish the whole family loves I can get more veggies into everyone using spaghetti squash instead of tortillas. It is a win-win in our house, they love the tasty meal and I love that they are eating more veggies.
Spaghetti Squash Recipes
- Chicken and Broccoli Alfredo Spaghetti Squash
- Spaghetti Squash Lasagna
- Shrimp Scampi Spaghetti Squash
- Chicken Parmesan Spaghetti Squash
- Buffalo Chicken Spaghetti Squash
- Shrimp Alfredo Spaghetti Squash with broccoli
- Feta Spaghetti Squash
- Sundried Tomato Spaghetti Squash
- Spaghetti Squash Au Gratin
- Sausage and peppers spaghetti squash
Tips and Variations
Make it vegetarian. If you are looking to make this a vegetarian spaghetti squash meal you can switch out the chicken for tofu or black beans for some added protein. You will still have an amazing meal with this easy chicken enchilada recipe!
Change up the meat. If you are not in the mood for chicken you can change it up to use ground beef, ground chicken, ground turkey, or shrimp!
Make Low Carb. Skip the corn. Corn is high in carbs so if you are eating low carb skip the corn and change it for a low carb veggie you love instead.
Cut the spice. If you don’t like spicy things you can leave out the chipotle chili and adobo or just add a small amount.
Can I make this into a casserole?
Yes. I like using the spaghetti squash shell, but you can put the enchilada chicken spaghetti squash into a baking dish and then top with the cheese and finish it that way instead.
Is spaghetti Squash low carb?
Yes. Spaghetti squash is low carb and this pesto chicken recipe is a great recipe to make if you are on a low carb or keto diet and want a meal that the whole family will love.
How to Cut uncooked Spaghetti Squash
If you cant get your knife into the shell to cut it heating it in the microwave will make it easier. Using your knife make little dashes all the way around the squash where you are planning to cut it open. Then place it in the microwave for 5 minutes to soften the outside. Once it comes out you just cut along that line of dashes much easier. You are going to want to cut the spaghetti squash length wise so that you end up with two long pieces.
If you are struggling with how to make spaghetti squash make sure you check out how to cook spaghetti squash in the microwave, how to cut spaghetti squash and how to tell your spaghetti squash is ripe.
What to serve with Chicken Enchilada Spaghetti Squash
Any of your favorite mexican side dishes will pair well with this recipe. Easy Mexican rice and some tortilla chips with homemade restaurant style salsa or homemade guacamole are my go to side dishes when making chicken enchiladas. But you could also serve a leafy green salad, mexican cauliflower rice or cheese quesadillas as well.
How to Store Spaghetti Squash
Cooked spaghetti squash needs to be stored in the fridge. Allow the spaghetti squash to cool completely, then remove from the shell and store in an airtight container. It will keep in the fridge for 3-4 days.
How to reheat spaghetti Squash
You can reheat this spaghetti squash recipe with the microwave or you can put it in a baking dish in the oven at 350°F for 10-15 minutes until it is all heated thoroughly.
Can I freeze Spaghetti Squash?
I do not suggest freezing this recipe, when mixed with sauce and cheese and then frozen the spaghetti squash tends to get mushy.
Chicken Enchilada Spaghetti Squash Ingredients
- 2 small spaghetti squash
- 2 pounds chicken breast
- 1 tablespoon oil
- Small onion diced
- 1 clove garlic chopped or you can use minced garlic
- 1 teaspoon cumin toasted and ground
- 28 ounce canned diced tomatoes
- 1 teaspoon chipotle chili in adobo
- 1/2 cup corn (fresh, canned or frozen)
- 1 teaspoon fresh oregano chopped
- 1 4 ounce can diced green chilies
- 1/4 cup cilantro chopped
- 1 cup cheddar cheese shredded
- salt to taste
- pepper to taste
How to Make Chicken Enchilada Spaghetti Squash
Preheat oven to 375 degrees. Cut squash in half and scoop out the seeds with a spoon.
Lay skin side down on a rimmed sheet pan, lined with aluminum foil. Cut your chicken in half so you have four pieces of chicken.
Place the chicken on the sheet pan, season with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
While the chicken and squash are cooking you can put together the sauce.
In a medium saucepan saute the onion and garlic in the oil until translucent. Add in the cumin and cook for an extra minute. Place that mixture into a blender with the tomatoes, chili, oregano, salt, and pepper.
Blend the mixture until smooth. Pour it back into the saucepan and simmer on low heat while the squash finishes cooking.
When the chicken reaches 160 degrees take it out and with two forks shred the chicken up.
Scrape the flesh of the squash with a fork to create noodles.
Combine all the ingredients besides the cheese in a large bowl.
Return the mixture to the empty shells and top with the cheese.
Place under the broiler until golden brown.
Mexican Style Meals
Chicken Enchilada Stuffed Spaghetti Squash
Tools
- 2 small spaghetti squash
- 2 pounds chicken breast
- 1 tablespoon oil
- 1 small onion diced
- 1 clove garlic grated
- 1 teaspoon cumin toasted and ground
- 1 28 ounce can diced tomatoes
- 1 chipotle chili in adobo
- 1 teaspoon fresh oregano chopped
- 1 4 ounce can diced green chilies
- 1/2 cup corn
- 1/4 cup cilantro  chopped
- 1 cup cheddar cheese shredded
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 375 degrees. Cut squash in half and scoop out the seeds with a spoon.
- Lay skin side down on a rimmed sheet pan, lined with aluminum foil. Cut your chicken in half so you have for pieces of chicken.
- Place the chicken on the sheet pan, season with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
- While the chicken and squash is cooking you can put together the sauce.
- In a medium sauce pan saute the onion and garlic in the oil until translucent. Add in the cumin and cook for an extra minute. Place that mixture into a blender with the tomatoes, chili, oregano, salt and pepper.
- Blend the mixture until smooth. Pour it back into the sauce pan and simmer of low heat while the squash finishes cooking.
- When the chicken reaches 160 degrees take it out and with two forks shred the chicken up.
- Scrape the flesh of the squash with a fork to create noodles.
- Combine all the ingredients besides the cheese in a large bowl.
- Return the mixture to the empty shells and top with the cheese.
- Place under the broiler until golden brown.
Notes
6 SmartPoints on Weight Watchers FreeStyle Plan per serving
This is a perfect weight watchers chicken enchiladas recipe to make if you are wanting to keep your points low but have an amazing dinner.
Don’t miss these awesome Weight Watchers Chicken Recipes. There are lots to pick from that are super tasty!
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