Name: Chicken Enchilada Spaghetti Squash Boats
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 Spaghetti Squash ((@ 3lbs. or 1365g)); 1 Tablespoon Olive Oil; Kosher Salt ( or Sea Salt , to taste); fresh Cracked Black Pepper (, to taste); 1 cup (about) shredded roast chicken or other cooked chicken; 1 cup enchilada sauce; 1/2 teaspoon garlic salt; 1/2 teaspoon onion powder; 1 cup shredded cheddar cheese (, divided (reserve 1/4 cup for topping)); optional toppings: chopped tomatoes (, green onions, cilantro or sliced black olives)

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Spaghetti Squash Boats with Chicken Enchilada Filling

Spaghetti squash boats are fun to eat! Creating delicious Spaghetti squash recipes are always a priority in our text kitchen. Why? Because we really love eating spaghetti squash for so many reasons. It’s low carb, healthy and always delicious. Spaghetti squash is the perfect easy weeknight dinner when you’re craving something light and satisfying. When you’re wanting to eat pasta like spaghetti but without all the carbs, reach for a spaghetti squash and you’ll be on your way to a fantastic low carb dinner. We have an awesome collection of easy recipes with spaghetti squash and we’re always adding new recipes with spaghetti squash to enjoy throughout the week, if you’re obsessed like we are.

Video: Spaghetti Squash Chicken Enchilada Recipe:

Chicken Enchilada Spaghetti Squash Recipe | @bestrecipebox

These spaghetti squash chicken enchilada boats is another way to celebrate with this awesome vegetable for when you’re craving something Mexican without all the calories from tortillas. Filled with juicy chicken and our fresh homemade enchilada sauce, you’ll be able to satisfy all those cravings for chicken enchiladas without all the tortillas. These are baked right into the spaghetti squash boats and your whole family will be able to enjoy chicken enchiladas, low carb style and much healthier! And you’ve gotta try this Southwest baked chicken. So good! Click Here for all our delicious —-> Spaghetti Squash Recipes.

Click here for our –> Easy Homemade Enchilada Sauce Recipe

Here’s our popular —> Spaghetti Squash and Sausage Recipe

This is SO GOOD –> Cheesy Saucy Spaghetti Squash Recipe

QUICK and EASY —> How to Quickly Microwave Spaghetti Squash

If you love Spaghetti Squash, you’ll probably love Spiralizing. Check out some Favorites for Spiralizing:

Nothing beats tried and true kitchen tools and products, plus a little bonus of some of our favorite spiralizing cookbooks. Here’s some of the favorites:

Paderno Spiralizer – The Classic! We’ve lost track of how many meals this one has made for us. Fantastic spiralizer.

KitchenAid Spiralizer Attachment – Spiralize, peel, core, slice. All from the power of the KitchenAid stand mixer.

OXO Julienne Peeler – For those who love it simple. This great julienne peeler has seen a lot of mileage in our kitchen.

Inspiralized by Ali Maffucci – A great book filled with spiralized vegetable recipes. Hugely popular and for good reason.

Spiralize It! by Kenzie Swanhart – A fresh twist on spiralized recipes. Paleo driven spiralizer recipes.

Spiralizer Ultimate 7 Strongest-and-Heaviest Duty Vegetable Slicer – Another solid spiralizer complete with 7 different blades.

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5 from 1 vote

Chicken Enchilada Spaghetti Squash Boats

Try our homemade enchilada sauce for this recipe! Click here for the enchilada sauce recipe.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Servings: servings

Calories: 257kcal

Ingredients

For the Spaghetti Squash

1 (1 ) Spaghetti Squash (@ 3lbs. or 1365g)
1 Tablespoon (15 ml) Olive Oil
Kosher Salt or Sea Salt , to taste
fresh Cracked Black Pepper , to taste

Chicken Enchilada Toppings:

1 cup (140 g) (about) shredded roast chicken or other cooked chicken
1 cup (240 g) enchilada sauce
1/2 teaspoon (2.5 ml) garlic salt
1/2 teaspoon (2.5 ml) onion powder
1 cup (113 g) shredded cheddar cheese , divided (reserve 1/4 cup for topping)
optional toppings: chopped tomatoes , green onions, cilantro or sliced black olives

Instructions

Preheat Oven to 375°F (190°C). Oil a sheet pan with olive oil.
Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening the "spaghetti strands" from the shells.
While squash is baking, make the chicken enchilada mixture: In bowl, combine the chicken, enchilada sauce, garlic salt and onion powder and 3/4 cup of the cheddar cheese.
When squash is cooked and you’ve loosened the strands, divide the chicken enchilada mixture between the two spaghetti squash “boats”. Top the squash with the remaining 1/4 cup of cheese. Bake oven for about 10 minutes or until the squash, sauce and chicken is warm and cheese is melted. If you want the cheese bubbly and brown, broil the squash for an additional minute or so.
Top with green onions and optional toppings. Serve warm. Enjoy!

Course: Main Course

Cuisine: American, Mexican

Nutrition