Chicken Enchilada Stuffed Spaghetti Squash


Yield: 4 servings
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  • For the Roasted Spaghetti Squash
  • 2 small spaghetti squash cut in half and seeded
  • 1 tablespoon(s) oil
  • salt and pepper to taste
  • For the chicken enchilada stuffed spaghetti squash:
  • 1/2 pound(s) chicken cooked and shredded
  • 2 cup(s) enchilada sauce (See below)
  • 1/2 cup(s) black beans optional
  • 1/2 cup(s) corn optional
  • 1/4 cup(s) cilantro torn
  • 1/2 cup(s) cheddar cheese shredded
  • 1/2 cup(s) monterey jack cheese shredded
  • enchilada sauce
  • 1 tablespoon(s) oil
  • 1 small onion diced
  • 1 clove(s) garlic grated
  • 1 tablespoon(s) cumin toasted and ground
  • 1 - 28 ounce(s) can diced tomato
  • 1-2 chipotle chilies in adobo
  • oregano
  • salt and pepper


  1. For the roasted spaghetti squash:
  2. 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.

  3. For the chicken enchilada stuffed spaghetti squash:
  4. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
  5. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

  6. A quick and easy homemade enchilada sauce.
  7. Heat the oil in a pan over medium heat.
  8. Add the onion and saute until tender, about 5-7 minutes.
  9. Add the garlic and cumin and saute until fragrant, about a minute.
  10. Puree the onions and garlic along with the chilies and tomatoes in a food.
  11. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

December 2013

This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.

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