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Enchilada-Stuffed Spaghetti Squash


Enchilada-Stuffed Spaghetti Squash

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  • 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
  • 1/2 cup black beans (optional)
  • 1/2 cup corn (optional)
  • 1/4 cup parsley, torn
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup monterey jack cheese, shredded
  • Enchilada Sauce
  • 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



Step 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.

Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.

Enchilada Sauce: 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.

Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

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