This cheesy chicken enchilada stuffed spaghetti squash is a low-carb twist on classic Mexican comfort food. I love how tender roasted squash strands soak up the bold flavors of enchilada sauce, juicy chicken, and gooey melted cheese. Each bite is hearty yet light, giving me all the satisfaction of enchiladas without the heavy carbs.
Why You’ll Love This Recipe
I enjoy this dish because it’s the perfect blend of comfort and health. The roasted spaghetti squash creates a noodle-like base that carries all the enchilada flavors beautifully. I like how the seasoned chicken and zucchini add heartiness, while the cheese melts into a bubbly golden topping that ties it all together. It’s also naturally gluten-free and easy to customize depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked, shredded chicken breast
1 medium spaghetti squash (about 2.5 lbs / 1.15 kg)
1 cup red enchilada sauce
1 cup shredded pepper jack or Mexican blend cheese
1 medium zucchini, diced
1 tbsp olive oil
1 tsp ground cumin
½ tsp chili powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Fresh cilantro (for garnish)
Sliced green onions (for garnish)
Avocado (optional)
Sour cream (optional)
Directions
Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise, scoop out the seeds, rub with olive oil, and season with salt and pepper. Place cut-side down on the sheet.
Roast for 35–40 minutes until tender. Let it cool slightly.
While the squash roasts, sauté zucchini in a skillet until softened. Stir in shredded chicken, cumin, chili powder, oregano, salt, and pepper.
Pour enchilada sauce into the skillet and let everything simmer together.
Use a fork to scrape spaghetti squash into strands while keeping them in the shell.
Fill squash halves with the chicken mixture, drizzle with extra sauce, and top with cheese.
Bake another 10–12 minutes until the cheese is melted and bubbly.
Garnish with cilantro, green onions, avocado, or sour cream. Serve warm.
Servings and timing
This recipe makes 5 servings. Prep time is about 10 minutes, cook time is 45 minutes, and the total time is 55 minutes.
Variations
I sometimes swap chicken for ground turkey, beef, or even black beans to make it vegetarian.
To boost the spice, I add jalapeños or chipotle powder.
For extra protein, I mix in black beans or top with Greek yogurt.
A sprinkle of crushed tortilla chips adds a crunchy finish.
Storage/Reheating
I store leftovers in airtight containers in the fridge for 3–4 days. To reheat, I place the squash in the oven at 350F for 10–15 minutes to keep the cheese crispy. The microwave works too, though it softens the cheese a bit. If I want to freeze portions, I wrap them tightly and freeze for up to 2 months. Fresh toppings like avocado and cilantro, I always add after reheating.
FAQs
Can I make this recipe ahead of time?
Yes, I roast the squash and cook the chicken filling up to two days ahead, then assemble and bake when I’m ready to serve.
What type of enchilada sauce works best?
I prefer red enchilada sauce for its bold flavor and color, but green enchilada sauce also works if I want something tangier.
Can I use rotisserie chicken?
Definitely—I often shred rotisserie chicken to save time, and it blends beautifully with the sauce and spices.
How do I know when the spaghetti squash is cooked?
I check by piercing the flesh with a fork—it should be tender and easy to shred into strands but not mushy.
Is this recipe keto-friendly?
Yes, spaghetti squash is low-carb, and as long as I use a low-carb enchilada sauce, it fits perfectly into a keto meal plan.
Conclusion
This cheesy chicken enchilada stuffed spaghetti squash has quickly become one of my favorite comfort meals with a healthy spin. I love how it delivers all the flavors of classic enchiladas in a lighter way that still satisfies. With its versatility and make-ahead options, it’s a dish I can easily enjoy any night of the week.
A cheesy, flavorful, and low-carb twist on enchiladas, this stuffed spaghetti squash is filled with shredded chicken, zucchini, and bold spices, topped with enchilada sauce and gooey melted cheese.
Ingredients
2 cups cooked, shredded chicken breast
1 medium spaghetti squash (about 2.5 lbs / 1.15 kg)
1 cup red enchilada sauce
1 cup shredded pepper jack or Mexican blend cheese
1 medium zucchini, diced
1 tbsp olive oil
1 tsp ground cumin
½ tsp chili powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Fresh cilantro (for garnish)
Sliced green onions (for garnish)
Avocado (optional)
Sour cream (optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise, scoop out seeds, rub with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet and roast for 35–40 minutes until tender. Let cool slightly.
While squash roasts, sauté diced zucchini in a skillet until softened. Stir in shredded chicken, cumin, chili powder, oregano, salt, and pepper.
Add enchilada sauce to the skillet and simmer to combine flavors.
Using a fork, scrape squash into strands while keeping them inside the shells.
Fill each squash half with chicken mixture, drizzle with extra sauce, and top with cheese.
Bake another 10–12 minutes until cheese is melted and bubbly.
Garnish with cilantro, green onions, avocado, or sour cream before serving.
Notes
Rotisserie chicken works perfectly as a shortcut.
Check doneness by piercing squash with a fork—it should shred easily.
For spicier flavor, add jalapeños, chipotle powder, or hot sauce.
Fresh toppings like avocado and cilantro should be added after reheating.
