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Chicken Enchilada Stuffed Spaghetti Squash

[heart_this] · Dec 2, 2013 · 58 Comments

Chicken Enchilada Stuffed Spaghetti Squash

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

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/200C 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

Enchilada Sauce

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

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
  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: 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
Use in:
Chicken Enchilada Chilaquiles
Cauliflower Enchilada Casserole
Cheese Tortilla Chip Chicken Enchilada Chilaquiles

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Chicken, Food, Gluten-free, Low-carb, Main Course, Mexican, Recipe, Vegetable

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Reader Interactions

Comments

  1. Bev Weidner (Bev Cooks) says

    December 2, 2013 at 1:00 pm

    I want to nap forever in that.

    Reply
  2. Anonymous says

    December 2, 2013 at 1:25 pm

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

    Reply
    • Carrie says

      June 30, 2020 at 11:14 pm

      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!

      Reply
      • Trina says

        February 25, 2021 at 6:31 pm

        That’s what I did as well!!😁

        Reply
  3. Jenny Flake says

    December 2, 2013 at 1:27 pm

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

    Reply
  4. kevin says

    December 2, 2013 at 1:28 pm

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

    Reply
  5. Anonymous says

    December 2, 2013 at 1:54 pm

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

    Reply
  6. A SPICY PERSPECTIVE says

    December 2, 2013 at 2:12 pm

    Yum! This looks so cheesy and delicious!!

    Reply
  7. Maria says

    December 2, 2013 at 2:34 pm

    I want this for dinner!

    Reply
  8. Julie @ Table for Two says

    December 2, 2013 at 3:00 pm

    Cheesy goodness! Love the spaghetti squash!

    Reply
  9. Laura @ Laura's Culinary Adventures says

    December 2, 2013 at 6:32 pm

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

    Reply
  10. Rachel @ Baked by Rachel says

    December 2, 2013 at 8:07 pm

    Oh my!! This is seriously calling to me.

    Reply
  11. Jenn @ Peas and Crayons says

    December 2, 2013 at 8:39 pm

    I just swooned! My kind of stuffed veggie!

    Reply
  12. Lauren says

    December 2, 2013 at 9:03 pm

    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! 🙂

    Reply
  13. Marian (Sweetopia) says

    December 2, 2013 at 10:46 pm

    Loving this recipe – my favorite way to eat veggies!

    Reply
  14. Mary Callan says

    December 3, 2013 at 12:34 am

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

    Reply
  15. blushingdragonfly says

    December 3, 2013 at 1:09 am

    Will it have some crunchy texture?

    Reply
  16. blushingdragonfly says

    December 3, 2013 at 1:09 am

    Will it have some crunchy texture?

    Reply
  17. DessertForTwo says

    December 3, 2013 at 1:32 am

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

    Reply
  18. marla says

    December 3, 2013 at 3:56 am

    Love the shot with that drippy cheese!!

    Reply
  19. Tieghan says

    December 3, 2013 at 4:13 am

    Love the spaghetti squash boats!! Great idea!!

    Reply
  20. Chung-Ah | Damn Delicious says

    December 3, 2013 at 6:20 am

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

    Reply
  21. kevin says

    December 3, 2013 at 2:23 pm

    blushingdragonfly: The spaghetti squash is nice and tender.

    Reply
  22. Jessica @ Jessiker Bakes says

    December 3, 2013 at 5:49 pm

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

    Reply
  23. Averie @ Averie Cooks says

    December 4, 2013 at 1:06 am

    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 🙂

    Reply
  24. Gaby says

    December 4, 2013 at 4:06 am

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

    Reply
  25. Anonymous says

    December 4, 2013 at 11:15 am

    zapraszam do mnie http://www.milosciszpilki.blogspot.com

    Reply
  26. crystalgrant84 says

    December 6, 2013 at 8:27 pm

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

    Reply
  27. Anonymous says

    December 10, 2013 at 1:41 am

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

    Reply
  28. kevin says

    December 10, 2013 at 1:37 pm

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

    Reply
  29. kevin says

    December 10, 2013 at 2:16 pm

    crystalgrant84: Yes, the echilada sauce freezes well!

    Reply
  30. Anonymous says

    December 10, 2013 at 2:28 pm

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

    Reply
  31. The Wimpy Vegetarian says

    December 10, 2013 at 5:23 pm

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

    Reply
  32. hollyeva says

    December 28, 2013 at 7:14 pm

    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.

    Reply
  33. kevin says

    December 29, 2013 at 11:56 am

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

    Reply
  34. Kelsey Gray says

    February 11, 2014 at 12:56 am

    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!

    Reply
  35. SgtsWifey says

    April 3, 2014 at 1:53 pm

    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

    Reply
  36. kevin says

    April 11, 2014 at 4:38 am

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

    Reply
  37. Anonymous says

    April 29, 2014 at 3:12 pm

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

    Reply
  38. Laura says

    May 7, 2014 at 7:37 pm

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

    Reply
  39. Martha says

    July 2, 2014 at 4:10 am

    Will you marry me and cook for me everyday?

    Reply
  40. Anonymous says

    November 5, 2014 at 2:49 am

    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!

    Reply
  41. Jenny says

    December 31, 2014 at 12:57 am

    Made this tonight and it was yummy! So full right now. This will be a staple. Thanks for the recipe!

    Reply
  42. Kathleen says

    January 6, 2015 at 6:57 pm

    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:)

    Reply
  43. Felisha Thomas says

    January 28, 2015 at 9:22 pm

    Does the inside get scooped out or is the mixture placed ontop of the squash?

    Reply
  44. kevin says

    January 28, 2015 at 9:26 pm

    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!

    Reply
  45. Felisha Thomas says

    January 28, 2015 at 10:18 pm

    Oh okay thanks Kevin, this is dinner tonight!

    Reply
  46. Phyllis Rich says

    February 4, 2015 at 11:59 pm

    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.

    Reply
  47. kevin says

    February 5, 2015 at 2:21 am

    Phyllis Rich: I'm glad that you enjoyed it! Using the microwave is much quicker! 🙂

    Reply
  48. Phyllis Rich says

    February 5, 2015 at 9:12 pm

    I still baked it for 30 min. But 2-3 min. in the microwave on high makes cutting it in half much easier.

    Reply
  49. Rachel Page says

    May 19, 2015 at 5:51 am

    Fantastic recipe! Made these tonight, used the whole can of chilli's, and fried the shells

    Reply
  50. Anonymous says

    June 30, 2015 at 5:16 pm

    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

    Reply
  51. kevin says

    July 25, 2015 at 1:42 pm

    Anonymous: I'm glad that you like it!

    Reply
  52. Anonymous says

    July 12, 2016 at 11:03 am

    What magic is this!?

    Reply
  53. Hillary Gras says

    August 19, 2017 at 12:01 am

    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"

    Reply
  54. Dana McLeod says

    May 7, 2018 at 3:18 am

    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.

    Reply
  55. Kasey says

    September 14, 2018 at 3:03 pm

    I made this yesterday, it was a huge hit!

    Reply

Trackbacks

  1. Friday Finds #191 Happy Birthday | Piano Pantry says:
    September 25, 2020 at 6:03 am

    […] Chicken Enchilada Stuffed Spaghetti Squash | Closet Cooking Sometimes I just used jarred enchilada sauce rather than making my own. […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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