Enchilada Stuffed Spaghetti Squash

10 minutes Prep Time
45 minutes Cook Time
4 Servings

Spaghetti Squash is a delicious gluten-free option to pasta and in this case – tortillas! Spaghetti squash is roasted then stuffed with shredded chicken and our Easy Enchilada Sauce and topped…

Ingredients

  • 2 small spaghetti squash, to medium, cut in half and seeds removed
  • 1 tablespoon olive oil
  • Sea salt and ground black pepper to taste
  • 1/4 cup onion, finely diced
  • 2 cups chicken, cooked and shredded, can also use store bought rotissiere to save time

  • 2 cups our Easy Enchilada Sauce, (use the link in the description to get the recipe)

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro, rough chopped for garnish

Instructions

Step one

Preheat oven to 400 degrees.

Step two

Brush the cut sides of the prepared squash with oil and season with salt and pepper. Place cut-side down on a sheet pan (cover with foil for easy clean up) and roast in preheated oven until squash is easily pierced with a fork or knife, about 30 minutes. Remove from oven and set aside to cool.

Step three

While squash is roasting, preheat oil in a skillet over medium heat. Add onion and sauté to soften, about 5 minutes. Add shredded chicken and Easy Enchilada Sauce, stir to combine. Cook to warm through, about 5 minutes or until bubbly.

Step four

When squash is cool enough to touch, use a fork to shred the squash into spaghetti-like strands. Place back on sheet pan. Divide chicken enchilada mixture among the four halves and top with cheese, equally divided over each half.

Step five

Place squash back in oven and cook or broil to melt cheese. Remove from oven when cheese is melted and slightly browned. Garnish with fresh cilantro just before serving.

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