Description
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting & Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
