Looking for a low-carb meal that’s completely satisfying? This Chicken Enchilada Spaghetti Squash is the answer! Cook the squash ahead during your weekly meal prep then make this cheap healthy meal for a busy weeknight dinner.
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Originally published on sofabfood.com on October 8, 2018.
Fall is my favorite time of year for many reasons. One of those reasons is that it’s squash season! This time of year, pumpkin seems to get all of the credit, but there are so many other kinds of squash to explore. If you’re looking for an affordable, low-carb meal to ring in the fall season, look no further than spaghetti squash.
Spaghetti squash is an oblong, yellow squash. After it’s cooked, you scrape out the inside to reveal spaghetti-like strands. The texture is a bit different than spaghetti – a little firmer than actual spaghetti. It’s a great, low-carb alternative to pasta that can be made in so many ways! For this recipe, I decided to spice things up a bit with a healthier take on chicken enchiladas.
Lighten Up Your Classic Chicken Enchilada Recipe!
I love enchiladas! Chicken enchiladas are definitely my favorite! However, I’m not a fan of how heavy they make my stomach feel after eating them. All of that cheesy goodness wrapped up in a tortilla and topped with even more cheesy goodness can really fill you up. This version is a lot lighter and healthier than traditional enchiladas. Plus, you get to take advantage of one of my favorite squashes!
Use This Ingenious Hack to Cut Your Spaghetti Squash!
A few weeks ago, I got into a conversation with my brother about what was on my menu for fall. I told him about my plans to make this recipe and he let me in on a little trick.
All of this time, I have been slicing spaghetti squash lengthwise. My brother told me that cutting a spaghetti squash crosswise actually gives you longer strands. Now, instead of a long spaghetti squash boat, you have a smaller bowl with longer strands. Brilliant!
I have to say, I may never go back to making squash boats again! This genius little hack provided the perfect vessel for the chicken enchilada filling. Since the filling was spooned into a deeper hollow in the squash, I got filling and spaghetti squash in every single bite!
Ingredients
- 1 small spaghetti squash
- 1 large boneless, skinless chicken breast, cut into chunks
- 10 oz can red enchilada sauce
- 1 clove garlic
- 1 tsp dried cilantro
- 1/2 lime, juiced
- Extra virgin olive oil
- Salt and pepper, to taste
- Shredded Mexican blend cheese
- Optional: chopped green onions, sour cream, hot sauce, lime wedges
Instructions
- Preheat oven to 350ºF.
- Carefully cut the spaghetti squash crosswise and scoop out the seeds.
- Brush the inside of the squash with a little olive oil and season with salt and pepper.
- Bake for about 40 minutes, or until softened.
- While the spaghetti squash is cooking, prepare the chicken enchilada filling.
- Heat a tablespoon of olive oil in a skillet and add the chicken.
- Cook about 5 minutes. Then, add enchilada sauce to the pan.
- Stir in garlic, cilantro, and lime juice. Bring the sauce to a boil and then lower heat.
- Continue cooking until sauce thickens.
- Once squash is cooked, flip over and spoon the chicken enchilada filling inside.
- Top with shredded cheese, green onions, and sour cream, if desired.
- Serve immediately with hot sauce and lime wedges.
Notes
Home Chef Tip: Prepare spaghetti squash ahead of time for meal prepping and to mix and match sauces and toppings. Will keep in fridge for 3-5 days in sealed containers.
While I love traditional chicken enchiladas, this low-carb version was not only completely satisfying, but so much easier to make! Even though this recipe ditches the tortillas, the flavors are still all there in this healthier version! One small spaghetti squash was the perfect amount for two. Double it for easy meal prep for the week!
If you like this squash recipe, you might also enjoy my Sausage, Wild Rice, and Mushroom Stuffed Acorn Squash recipe! It’s another delicious fall squash recipe made in its own little, flavorful bowl!
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