Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash
Normally I don't do all that much with spaghetti squash but this year I have really been enjoying it and in particular in stuffing it with tasty things like lasagna or in this case chicken enchilada filling. The basic idea behind this is that you cut a spaghetti squash in half, scoop out the seeds, roast it, stuff it with chicken enchilada filling, cover it in cheese and then bake it until the cheese has melted. One of the fun things about stuffed spaghetti squash like this is that you can use small spaghetti squash and then just serve it in perfectly individually sized servings in the shell itself!

I kept things nice and simple for the chicken enchilada filling going with shredded chicken, a light and tasty homemade enchilada sauce, black beans and corn and with the melted cheese topping your family will never know just how healthy this is or how many vegetables lurk underneath! What a great light, family fun meal!

Chicken Enchilada Stuffed Spaghetti Squash
Just look at all of that ooey gooey melted cheesy goodness!

Chicken Enchilada Stuffed Spaghetti Squash
Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

Spaghetti squash boats filled with chicken enchilada inspired filling and topped with plenty of melted cheese!



ingredients
    For the roasted spaghetti squash:
  • 2 small spaghetti squash, cut in half and seeded
  • 1 tablespoon oil
  • salt and pepper to taste
  • For the chicken enchilada stuffed spaghetti squash:
  • 1/2 pound chicken, cooked and shredded
  • 2 cups enchilada sauce (see below)
  • 1/2 cup black beans (optional)
  • 1/2 cup corn (optional)
  • 1/4 cup cilantro, torn
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup monterey jack cheese, shredded
directions
    For the roasted spaghetti squash:
  1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
  2. For the chicken enchilada stuffed spaghetti squash:
  3. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
  4. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Nutrition Facts: Calories 452, Fat 25g (Saturated 9g, Trans 0), Cholesterol 77mg, Sodium 276mg, Carbs 30g (Fiber 6g, Sugars 5g), Protein 26g
Nutrition by: Nutritional facts powered by Edamam

Enchilada Sauce

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4 cups

A quick and easy homemade enchilada sauce.



ingredients
  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 clove garlic, grated
  • 1 teaspoon cumin, toasted and ground
  • 1 (28 ounce) can diced tomatoes
  • 1-2 chipotle chilies in adobo
  • 1 teaspoon oregano
  • salt and pepper to taste
directions
  1. Heat the oil in a pan over medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and cumin and saute until fragrant, about a minute.
  4. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
  5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
Nutrition Facts (per cup): Calories 75, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 21mg, Carbs 10g (Fiber 2g, Sugars 5g), Protein 1g
Nutrition by: Nutritional facts powered by Edamam

39 comments:

Bev Weidner (Bev Cooks) said...

I want to nap forever in that.

Anonymous said...

About to get ingredients to make this, it looks amazing! quick question, what type of chili in enchilada sauce? Thanks!

Jenny Flake said...

I can't wait to try this recipe! Looks amazing!

Kevin Lynch said...

Anonymous: That should be '1 chipotle chili in adobo' in the enchilada sauce.

Anonymous said...

Perfect, thank you! That just sounds even better! love chipotle in Adobe sauce! can't wait to make this tonight!

A SPICY PERSPECTIVE said...

Yum! This looks so cheesy and delicious!!

Maria said...

I want this for dinner!

Julie @ Table for Two said...

Cheesy goodness! Love the spaghetti squash!

Laura @ Laura's Culinary Adventures said...

Yum! This looks delicious, especially since I love squash!

Rachel @ Baked by Rachel said...

Oh my!! This is seriously calling to me.

Jenn @ Peas and Crayons said...

I just swooned! My kind of stuffed veggie!

Lauren said...

What a great idea! I too am bewitched with spaghetti squash and am loving all the different ideas for a 'stuffed' version. I can't wait to give this a shot! :-)

Marian (Sweetopia) said...

Loving this recipe - my favorite way to eat veggies!

Mary Callan said...

Fabulous! I never know what to do with spaghetti squash - well now I do!
Mary

blushingdragonfly said...

Will it have some crunchy texture?

blushingdragonfly said...

Will it have some crunchy texture?

DessertForTwo said...

I'm loving the single-serve option here! What wouldn't taste good stuffed with chicken enchiladas? Another great one! :)

marla said...

Love the shot with that drippy cheese!!

Tieghan said...

Love the spaghetti squash boats!! Great idea!!

Chung-Ah | Damn Delicious said...

I actually haven't tried spaghetti squash yet but I'm sure that'll change VERY VERY soon!

Kevin Lynch said...

blushingdragonfly: The spaghetti squash is nice and tender.

Jessica @ Jessiker Bakes said...

Kevin this looks AMAZING! I love the shot of the cheese dripping - it's so mouthwatering as are all of your photos!

Averie @ Averie Cooks said...

I keep seeing this on Pinterest and just repinned! I have a big spaghetti squash post for next week. Yours looks much more decadent and amazing than mine though :)

Gaby said...

Just when I thought I couldn't love spaghetti squash anymore! This is my kind of comfort food.

Panna M. said...

zapraszam do mnie www.milosciszpilki.blogspot.com

crystalgrant84 said...

If you make a double batch of the yummy enchilada sauce, think it's okay to freeze for use at a later date?

Anonymous said...

Do you think an acorn squash would work with this? The recipe looks amazing!

Kevin Lynch said...

Anonymous: This would be great in acorn squash as well!

Kevin Lynch said...

crystalgrant84: Yes, the echilada sauce freezes well!

Anonymous said...

Kevin: thank you for your prompt response! I am really excited to try this recipe later this week!

The Wimpy Vegetarian said...

Oh my gosh, this looks amazing! It might have to be dinner tonight!

hollyeva said...

Made this last night! It was delicious. I was sad we didn't have corn and fresh cilantro in the house.. I know that would have made it perfect. Still great. Such a nice way to skip the tortilla. :) I'm loving your recipes.

Kevin Lynch said...

hollyeva: I'm glad you enjoyed it! I love working those extra veggies into the meal plan and always in a tasty way!

Kelsey Gray said...

I just want to thank you for this recipe. This was by far the best way I've had spaghetti squash and we eat a lot of squash! I could not get enough of the homemade sauce! And it's good on SO many things!

SgtsWifey said...

how many servings is this? I am trying to figure out if the nutrition facts were per serving or for the whole thing and then divide by how many servings

Kevin Lynch said...

SgtsWifey: This is 4 serving and the nutritional info is per serving.

Anonymous said...

This looks so yummy! Just fyi... corn is not a veggie. It is a grain.

Laura said...

Seriously, YUM!!! I can't wait to try this on the family. Who can resist melty cheese and comforting squash :)

Martha said...

Will you marry me and cook for me everyday?

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