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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!

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  • Enchilada Sauce:
  • 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
  • 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


Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from


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.

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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