Chicken Enchilada-Stuffed Spaghetti Squash

Chicken Enchilada-Stuffed Spaghetti Squash

14 Reviews
From: EatingWell Magazine, September/October 2016

This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night. If you have leftover cooked chicken on hand, skip Step 2 and stir 2½ cups into the filling. Look for an enchilada sauce with less than 300 mg of sodium per serving, such as Hatch brand.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 8-ounce boneless, skinless chicken breasts
  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1¼ cups red enchilada sauce, divided
  • 1 medium zucchini, diced
  • 1 cup shredded pepper Jack cheese


  • Active

  • Ready In

  1. Position racks in upper and lower thirds of oven; preheat to 450degrees F.
  2. Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 165degrees F, 10 to 15 minutes.
  3. Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl.
  4. Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  5. Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, ½ teaspoon pepper and ¼ teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese.
  6. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.

Nutrition information

  • Serving size: ½ stuffed squash half
  • Per serving: 408 calories; 22 g fat(11 g sat); 4 g fiber; 20 g carbohydrates; 34 g protein; 46 mcg folate; 136 mg cholesterol; 7 g sugars; 0 g added sugars; 1,113 IU vitamin A; 19 mg vitamin C; 278 mg calcium; 2 mg iron; 426 mg sodium; 833 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value), Calcium (28% dv), Vitamin A (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 3½ lean meat, 1 high-fat meat

Reviews 14

February 15, 2018
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By: Lucy
Delicius and easy to make. We had it for Valentine Day :-}
January 02, 2018
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By: Beverly
This was one of the most simplistic, affordable, and tasty dishes that I've ever had. It took less than 30 minutes to make with just a few ingredients but the flavor was great!! I have a very finicky family and it is very hard to please all of them with one dish, but they all agreed on this one... it was delicious! I did not alter any of the ingredients.
September 04, 2017
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Dang good recipe--Thx
April 17, 2017
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By: Masayo Honjo
I baked the squash before stuffing. It made the shell almost too soft to stuff. Next time, I will try microwave. My daughter liked it! I think the most important thing is to choose a good enchilada sauce.
April 01, 2017
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By: Karen
Love this one! I didn't make any changes to the recipe but I can think of lots of things that would go great with it.
March 07, 2017
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By: FeMia
I loved the basics of the recipe, but made a few changes. I boiled the chicken in a mixture of low sodium chicken broth and dry white wine to add flavor to the chicken. I also added onions and mushrooms to the zucchini and sauteed the mixture in a teaspoon of olive oil before adding to the casserole. I also ditched the squash shells and put the mixture into a casserole dish, which made leftovers so much easier. The next time, I will also use a bit more enchilada sauce (perhaps about 4 - 5 oz. more). With my tweaks, the recipe came out quite flavorful, though I would add about 30 more calories per serving to the nutritional info if using my changes.
February 24, 2017
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By: Erica Bertoli
I didn't make any substantive changes to the recipe and it was fantastic. I made it with an avocado corn black bean salsa with lemon and lime juice as a side. My whole family loved it and no one complained it was "Mommy's diet food"
January 20, 2017
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By: Eva Williams
THis recipe is delicious! I tweaked it a bit to my liking...I sauteed a small onion with the zucchini in 1 Tbsp olive oil until softened before mixing with the spaghetti squash. Then I used my favorite green enchilada sauce. Sooo good! Next time i make it, I think I'll just bake the squash and chicken mixture in a casserole dish rather than back in the shells.
November 10, 2016
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By: RNay
I love this recipe! This was my first time baking spaghetti squash and well worth it! I made as directed but added diced green pepper which I needed to use up. The flavor is great and the portions filling. I had it all to myself, so I put extra portions in single serving containers and baked individually later in the week.
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