Description
Savory chicken enchilada stuffed spaghetti squash blends Mexican and Italian flavors in one comforting dish. Cheese-covered strands of roasted squash deliver a delightful twist on classic enchiladas, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Chicken Enchilada Stuffed Spaghetti Squash
Main Ingredients:
- 1 medium spaghetti squash (about 2.53 lbs or 1.15 kg)
- 2 cups cooked, shredded chicken breast
- 1 cup red enchilada sauce (store-bought or homemade)
- 1 cup shredded pepper jack cheese (or Mexican blend)
Vegetables and Aromatics:
- 1 medium zucchini, diced
- 1 tablespoon olive oil
Spices and Seasonings:
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings:
- chopped cilantro
- sliced green onions
- avocado
- sour cream
Instructions
- Prepare the oven by heating to 400F (200C) and line a baking sheet with parchment paper for easy cleanup.
- Carefully slice the spaghetti squash in half lengthwise, removing the seeds with a spoon. Massage the interior with olive oil and season generously with salt and pepper.
- Position the squash cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh becomes tender and easily pierced with a fork.
- Allow the squash to cool slightly while simultaneously preparing the filling in a skillet over medium heat.
- Sauté zucchini until it softens and becomes slightly translucent, creating a flavorful base for the chicken mixture.
- Incorporate shredded chicken into the skillet, mixing in cumin, chili powder, oregano, salt, and pepper to develop a rich, aromatic filling.
- Pour enchilada sauce into the skillet, stirring to coat the chicken and vegetables evenly. Let the mixture simmer briefly to meld the flavors.
- Using a fork, gently separate the squash’s interior into spaghetti-like strands, keeping them nestled within the squash shell.
- Distribute the chicken mixture evenly between the two squash halves, carefully folding the filling through the strands.
- Drizzle the remaining enchilada sauce over the stuffed squash and generously sprinkle shredded cheese on top.
- Return the squash to the oven and bake for 10-12 minutes until the cheese melts and becomes golden and bubbly.
- Garnish with fresh cilantro, sliced green onions, diced avocado, or a dollop of sour cream for added freshness and texture.
- Serve immediately while hot, enjoying the fusion of Mexican-inspired flavors and roasted squash.
Notes
- Enhance flavor by marinating chicken beforehand with extra spices like smoked paprika or garlic powder for deeper taste profiles.
- Swap chicken with black beans or tofu to create delicious vegetarian and vegan-friendly alternatives that maintain the recipe’s vibrant Mexican-inspired essence.
- Reduce carbohydrate intake by ensuring spaghetti squash is thoroughly roasted and stringy, which helps create perfect pasta-like texture without traditional wheat noodles.
- Control spice levels by adjusting chili powder and selecting mild or hot enchilada sauce based on personal heat tolerance, making the dish adaptable for different palates.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg