Chicken Enchilada Stuffed Squash Recipe

5 from 1 vote

This recipe is sure to be a family favorite: shredded chicken in a flavor-packed tomato sauce served inside roasted spaghetti squash.

Course Main Course

Cuisine Mexican

Keyword chicken, enchilada, squash

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 481kcal

Cost 15

Preheat oven to 400 F.
Brush the inner flesh of the spaghetti squash with olive oil and season to taste with salt and pepper.
2 small spaghetti squash, Olive oil, Sea salt and freshly ground black pepper
Place in the oven and roast, skin side up, for 30 to 40 minutes.
Next, make the sauce. In a saucepan placed over medium heat, stir together the tomato sauce, water, chili powder, cumin, garlic powder, onion powder, and salt and pepper to taste.
8 oz. tomato sauce, 1 cup water, ¼ cup chili powder, ¼ tsp. ground cumin, ¼ tsp. garlic powder, ¼ tsp. onion powder, Sea salt and freshly ground black pepper
Cook, occasionally stirring, for approximately 10 minutes.
During the last few minutes of cooking the sauce, melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Cook the garlic and onion for 2 to 3 minutes.
1 garlic clove
Add the bell pepper and cook for another 2 minutes.
Combine the chicken, enchilada sauce, peppers, and onions. Mix everything together, and cook until everything is warmed through.
4 cups cooked chicken, 2 bell peppers, 1 red onion
Divide the mixture equally between the spaghetti squash. Place the stuffed squash in the oven and broil for 3 to 5 minutes.
Served topped with fresh salsa and green onions.
Green onions, Homemade fresh salsa