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!
Just look at all of that ooey gooey melted cheesy goodness!
Chicken Enchilada Stuffed Spaghetti Squash
Spaghetti squash boats filled with chicken enchilada inspired filling and topped with plenty of melted cheese!
ingredients
- 2 small spaghetti squash, cut in half and seeded
- 1 tablespoon oil
- salt and pepper to taste
- 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
For the roasted spaghetti squash:
For the chicken enchilada stuffed spaghetti squash:
directions
- Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
- Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
- Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
For the roasted spaghetti squash:
For the chicken enchilada stuffed spaghetti squash:
Enchilada Sauce
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 chipotle chili in adobo (or to taste)
- 1 teaspoon oregano
- salt and pepper to taste
directions
- Heat the oil in a pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and cumin and saute until fragrant, about a minute.
- Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
- Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
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I want to nap forever in that.
About to get ingredients to make this, it looks amazing! quick question, what type of chili in enchilada sauce? Thanks!
Delicious!! I am not a fan of eating out of the squash bowls, plus I was serving more people than I would have had “bowls”. Instead, I mixed all the ingredients together in a couple of deep 9×13″ dishes. Easy, amazing, and perfect for a crowd! My kids approved! Thank you!
That’s what I did as well!!😁
I can't wait to try this recipe! Looks amazing!
Anonymous: That should be '1 chipotle chili in adobo' in the enchilada sauce.
Perfect, thank you! That just sounds even better! love chipotle in Adobe sauce! can't wait to make this tonight!
Yum! This looks so cheesy and delicious!!
I want this for dinner!
Cheesy goodness! Love the spaghetti squash!
Yum! This looks delicious, especially since I love squash!
Oh my!! This is seriously calling to me.
I just swooned! My kind of stuffed veggie!
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! 🙂
Loving this recipe – my favorite way to eat veggies!
Fabulous! I never know what to do with spaghetti squash – well now I do!
Mary
Will it have some crunchy texture?
Will it have some crunchy texture?
I'm loving the single-serve option here! What wouldn't taste good stuffed with chicken enchiladas? Another great one! 🙂
Love the shot with that drippy cheese!!
Love the spaghetti squash boats!! Great idea!!
I actually haven't tried spaghetti squash yet but I'm sure that'll change VERY VERY soon!
blushingdragonfly: The spaghetti squash is nice and tender.
Kevin this looks AMAZING! I love the shot of the cheese dripping – it's so mouthwatering as are all of your photos!
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 🙂
Just when I thought I couldn't love spaghetti squash anymore! This is my kind of comfort food.
zapraszam do mnie http://www.milosciszpilki.blogspot.com
If you make a double batch of the yummy enchilada sauce, think it's okay to freeze for use at a later date?
Do you think an acorn squash would work with this? The recipe looks amazing!
Anonymous: This would be great in acorn squash as well!
crystalgrant84: Yes, the echilada sauce freezes well!
Kevin: thank you for your prompt response! I am really excited to try this recipe later this week!
Oh my gosh, this looks amazing! It might have to be dinner tonight!
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.
hollyeva: I'm glad you enjoyed it! I love working those extra veggies into the meal plan and always in a tasty way!
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!
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
SgtsWifey: This is 4 serving and the nutritional info is per serving.
This looks so yummy! Just fyi… corn is not a veggie. It is a grain.
Seriously, YUM!!! I can't wait to try this on the family. Who can resist melty cheese and comforting squash 🙂
Will you marry me and cook for me everyday?
This was so good! My entire family loved it. The enchilada sauce, to my taste, needed a little something so I added some chili powder and just a little sugar to balance the flavor. Otherwise, the recipe was awesome.
You are very talented. Truly a treasure to find so many recipes from a cook with a great palate and so willing to think outside the box. My family is very glad I found your site. Thanks!
Made this tonight and it was yummy! So full right now. This will be a staple. Thanks for the recipe!
I tried this enchilada recipe with a few modifies for what I had on hand..This was soooo good and such a clever and tasty way to get the healthy of that squash in instead of noodles..Love the ideas i get from this site..inspires me to be more creative in the kitchen:)
Does the inside get scooped out or is the mixture placed ontop of the squash?
Felisha Thomas: You loosen the squash up with a fork, leave it in the shell and place the filling in on top of it. Enjoy!
Oh okay thanks Kevin, this is dinner tonight!
Thanks so much for this YUMMY and easy recipe! We will certainly make it again and again! Here are some changes I made: I microwaved my squash (1 1.2 lb) 3 min to make it easier to cut open. I used 1 (10 oz) can of enchilada sauce — but all the other ingredients as listed.
Phyllis Rich: I'm glad that you enjoyed it! Using the microwave is much quicker! 🙂
I still baked it for 30 min. But 2-3 min. in the microwave on high makes cutting it in half much easier.
Fantastic recipe! Made these tonight, used the whole can of chilli's, and fried the shells
I found this on Pinterest! We've only, in the last year or so, discovered the joy of spaghetti squash! 😉 so I'm always looking for new ways to make it. I've made this recipe several times now. The first time I had a can of prepared enchilada sauce, but but I've made your recipe for the enchilada sauce twice now – it's pretty good & nice to be able to make my own if I don't have any on hand! Twice I've turned it to a kind of layered casserole. Makes for great leftovers & packed lunches!
So THANKS! Heather
Anonymous: I'm glad that you like it!
What magic is this!?
great recipe! I made it for my parents and wow they devoured these! Can't wait to make these again.. and then add some more spice next time 🙂 The amounts were perfect though – just the right amount for four "boats"
This is a phenomenal dish, Kevin! I used canned enchilada sauce, but otherwise kept to the recipe, and it was a huge hit in my house. And so creative! Your recipes have elevated me to Superstar status in the kitchen.
I made this yesterday, it was a huge hit!