Chicken Enchilada Spaghetti Squash

I love to use spaghetti squash in my cooking (and the hubby is beginning to share my appreciation – finally!)  We also almost always have leftover chicken, and try to reuse it in as many ways as possible.  This chicken enchilada spaghetti squash recipe lets us do both!

Spaghetti squash is great at soaking up the flavors of whatever your cook it with, which makes it a great vehicle for all things Mexican.

AaronAuthorAaronCategoryDifficultyIntermediate

Have you been wanting to try spaghetti squash? Now you can, with a Mexican twist. It is a perfect new recipe to spice up dinner!

Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 1 medium spaghetti squash, about 2- 2 1/2 lbs
 1 tbsp olive oil, plus a little extra to rub on the squash
 2 tbsp miced garlic
 1 tbsp taco seasoning mix
 2 tbsp tomato paste
 1 can (14 oz) red enchilada sauce
 1 ½ cups shredded leftover roast chicken
 1 can (4.5 oz) diced green chiles
 ½ cup corn
 ½ cup black beans, rinsed and drained
 1 ½ cups of your favorite melting cheese

1

Preheat the oven to 400°F.

2

Cut spaghetti squash in half and scoop out the seeds. Rub oil on the cut sides of each half. Place the squash halves face down on a foil-lined half sheet pan.

3

Bake in the preheated oven 30-45 minutes or until tender when pierced with a fork.

4

Using a fork, separate the strands of squash from the skin, leaving a little border around the top. Sprinkle the baked squash flesh with salt, then level it back into the shell.

5

In a medium saucepan, sauté garlic with 1 tablespoon of vegetable oil. When translucent, add taco seasoning and stir in tomato paste. Stir in the enchilada sauce and let simmer until thickened, about 5 minutes.

6

Mix sauce with the shredded chicken, chopped jalapeños, bell pepper, corn and black beans. Spoon filling into roasted squash halves, then top with the cheese.

7

Turn on broiler and broil 3-4 minutes until the cheese is golden and bubbling.

Expert Tips

We find using an ice cream scoop to get the seeds out of the squash much easier than a spoon.

Loosen the spaghetti squash strands from the shell before stuffing so it would be easier to eat.

Ingredients

 1 medium spaghetti squash, about 2- 2 1/2 lbs
 1 tbsp olive oil, plus a little extra to rub on the squash
 2 tbsp miced garlic
 1 tbsp taco seasoning mix
 2 tbsp tomato paste
 1 can (14 oz) red enchilada sauce
 1 ½ cups shredded leftover roast chicken
 1 can (4.5 oz) diced green chiles
 ½ cup corn
 ½ cup black beans, rinsed and drained
 1 ½ cups of your favorite melting cheese

Directions

1

Preheat the oven to 400°F.

2

Cut spaghetti squash in half and scoop out the seeds. Rub oil on the cut sides of each half. Place the squash halves face down on a foil-lined half sheet pan.

3

Bake in the preheated oven 30-45 minutes or until tender when pierced with a fork.

4

Using a fork, separate the strands of squash from the skin, leaving a little border around the top. Sprinkle the baked squash flesh with salt, then level it back into the shell.

5

In a medium saucepan, sauté garlic with 1 tablespoon of vegetable oil. When translucent, add taco seasoning and stir in tomato paste. Stir in the enchilada sauce and let simmer until thickened, about 5 minutes.

6

Mix sauce with the shredded chicken, chopped jalapeños, bell pepper, corn and black beans. Spoon filling into roasted squash halves, then top with the cheese.

7

Turn on broiler and broil 3-4 minutes until the cheese is golden and bubbling.

Chicken Enchilada Spaghetti Squash

You can top this with fresh cilantro or sour cream to complete your Mexican dinner.

Warning: there will be no leftovers when your family gets ahold of this recipe!

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