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Chicken Enchilada Stuffed Spaghetti Squash

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.
Course Dinner
Cuisine American
Keyword Chicken Enchilada Spaghetti Squash
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 606kcal
Author Lauren



  • 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.


If you are wanting this to be keto friendly, omit the corn.


Calories: 606kcal | Carbohydrates: 45g | Protein: 60g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 733mg | Potassium: 1695mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1248IU | Vitamin C: 26mg | Calcium: 380mg | Iron: 4mg