Change up your enchilada game and stuff your filling in spaghetti squash instead! You won’t miss the tortillas or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash!
Valentine’s Day weekend is here, did you remember? If you didn’t you’ve still got a couple days to pull things together. My husband and I are pretty low key when it comes to Valentine’s Day.
No blue boxes from Tiffany’s for this girl, I’d rather go pick out something new for the kitchen or a pair of running shoes. My husband is probably thankful that I’m not high maintenance and expect extravagant gifts.
We are planning to go for a nice long walk Saturday at one of our favorite parks in Denver, Washington Park. It’s going to be sunny and beautiful this weekend so we are taking full advantage of it.
A couple Saturdays ago when we were there we actually saw a bald eagle in one of the trees, he was out enjoying the sun just as much as we were! Nothing thrills me more than seeing wildlife up close. Recently while I was out running I came across a couple coyotes just waking up and howling in the cold morning air, you guys, it seriously made my day.
I hadn’t come across any for a while so I was glad to see they were still around. I of course had to tell my husband all about it and he’s looking at me like I’m crazy. He said, “only you would stop and want to and be close to them, any other person would be hightailing it out of there.” I can’t help it, I love nature!
Before I turn this into an episode of Wild America (do you remember that show?!) let’s talk about this Green Chile Chicken Enchilada Stuffed Spaghetti Squash. Dang it was good and I’m so excited to make it 100 more times!
Basically it’s how I make chicken enchiladas only instead of wrapping it up in a tortilla I mixed the filling in with the strands of spaghetti squash. Not only was it easier because I didn’t have to individually roll up each enchilada, but I was also getting a serving of vegetables in.
This is a great alternative to traditional enchiladas if you’re looking for something low carb or just love spaghetti squash. Since I cut some calories by eliminating the tortillas it only seems right that I top them with a little extra cheese…I know, my logic on this one is a little skewed, but I’m sticking to it! Happy Friday!
More Spaghetti Squash Recipes
Turkey and Spinach Spaghetti Squash Lasagna
Spaghetti Squash with Feta and Herbs
Spicy Tomato Garlic Shrimp with Spaghetti Squash
Green Chile Chicken Enchilada Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1 1/2 cups cooked and shredded boneless skinless chicken breasts
- 1/2 cup green enchilada sauce, use a gluten-free version to make this recipe gluten-free
- 1 green onion, thinly sliced
- 4 ounces diced green chiles (canned)
- 1/2 cup frozen corn, defrosted
- 1 tablespoon chopped cilantro (optional)
- 1/4 cup plain non-fat Greek yogurt
- 1/2 cup shredded cheddar or Monterey Jack cheese, I used a combination of both
Instructions
Spaghetti Squash
- Preheat oven to 400 degrees and line baking sheet with foil.
- Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
- Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
- Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.
- Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
- Use you hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.
Green Chile Chicken Enchilada Filling
- Preheat your oven to broil.
- In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken.
- Once the mixture is warmed through remove from the heat and stir in the Greek yogurt.
- Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
- Scoop the filling back into the spaghetti squash shells and top with the shredded cheese.
- Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is melted, then serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 408mgCarbohydrates: 28gFiber: 5gSugar: 11gProtein: 25g
Haha he is right, most people would be hightailing it out of there! Nature is a beautiful thing though and meant to be appreciated, :) Your Valentine’s Day sounds perfect. This meal would be super tasty to have for any couple that wanted to keep it low key and have a delicious homemade meal and cook it together.
I love that they made you cry. I would have too since everything makes me cry. My husband is spooked out by the coyotes around here. I think they are great too! I also love the idea of having this healthy version of enchiladas for a stay-at-home date night. Delish!
YUM! This sounds just plain drool-worthy! I adore stuffed spaghetti squash – but never had it with a “green chili chicken” stuffing! I would totally freak out if I came across coyotes on my run/walk, but I wouldn’t freak out at all if I came across these on my run/walk – a la goldilocks! :) Hope y’all have a wonderful walk on Saturday!
This sounds like the perfect way to enjoy spaghetti squash. So creative!
Thanks Allison!
I’m always down for anything with enchilada in the title :) This looks so incredible! Love the vibrant color of the squash as a backdrop. Gorgeous and delicious!
Thanks Valerie! Anything with enchilada in the name always catches my eye too! :-)
Anyone have a hint on the best way to squeeze the liquid out if the cooked squash? I just spent 30 minutes doing it and it made a huge mess. Love this recipe but…
I put the spaghetti squash in a salad spinner and got rid of a lot of liquid in just a few minutes.
This is such a genius idea Sherri! I can’t wait to try!
I’ve made stuffed spaghetti squash many times and never needed to get rid of excess liquid. I usually precook the squash, fluff it up, then add the fillings and bake. Maybe broil at the end to brown up the cheese. Yummy!
Made this tonight, and it was quite good! They didn’t have the green enchilada sauce so had to use red. It wasn’t the greatest color scheme but still tasty ????. I cooked the squash, let it sit for a few minutes, then fluffed it up and added the chicken mixture. I cooked it for 20 minutes, then broiled. Yummy!
Glad you enjoyed it! Red enchilada sauce is a great substitute, I’ve done it couple times myself. :-)
I see all over the blogs many spaghetti squash recipes and honestly I should really try to cook this enigmatic vegetable. Plus your recipe looks terrific!
Thank you! Give the spaghetti squash a try, it’s a great alternative to pasta and other heavier carbs when you want something lighter!
What is the nutritional value of this recipe?
Hi Michele. At this time I don’t calculate the nutritional value of my recipes. If you are interested in figuring it out I’ve heard that MyFitnessPal has a great calculator for doing so. Hope this helps!
I would like to agree that myfitnesspal is a fantastic and free app, it is really easy to import a recipe such as this one and it calculates all values for you. I just started using it, and learned about the import feature tonight as I am trying this tasty looking recipe out!
Hi my local grocery store doesn’t carry green enchilada sauce, have you ever tried it with red?
Hi Amanda. I haven’t tried it with red enchilada sauce, but I’m sure that would work just as well. I hope you enjoy the recipe, it’s one of my favorites!
Just FYI…I added 1 cup of jalapeno to this, and ran it through the calorie counter on MyFitnessPal. This gives 218 calories for each of two servings, or 436 calories if you eat both halves yourself.
Thanks for sharing the nutritional info! The added jalapeños sounds great!
I don’t have yogurt could cream cheese work ?
You could use cream cheese, but you will probably need to thin it out a little with some milk.
Made this with a jalepeno beef keibasa, black beans, corn, diced tomatoes and can of green chilies. I also used about 3oz of cream cheese instead of the greek yogurt. Everything else as directed. This was amazing! Picky husband even loved it! We love spicy foods, but i will probably try this again without the chilies for my 14mo to try. :)
Love your spicy addition Libby! Thanks for trying the recipe.
My sister and I just made this recipe and it turned out awesome- it is definitely a keeper! And it was super easy! I ended up not being able to find green enchilada sauce, so we used a red sauce and loved the result! Thank you so much for sharing! :)
Loved this recipe! I substituted kale for the corn and sour cream for greek yogurt, and followed the rest of the recipe as directed. So good! Thanks for sharing!
Great substitutions, glad you enjoyed the recipe!
I meal-prepped this for my work lunches this week. OH WOW – this is SO freaking delicious!! The flavor is so on point that I didn’t even need to add the cheese. Even after doubling the recipe, it still fell well within my macros – according to MyFitnessPal, 1 serving (even doubled) has only 330 calories and 36 grams of protein! Holy cow. This is absolutely getting added to my rotation. Thanks for the recipe – and for introducing me to your site…it looks like I’m going to have a lot of cooking to do!!
Thanks for such a kind comment Alyssa and I’m so glad you enjoyed the spaghetti squash! Anything with green chiles in it is always a favorite of mine. :-)
This is delicious and a winner! I did add cumin and salt and pepper to the chicken mixture and also the spaghetti squash before topping with cheese. I will add another 1/2 cup – 1 cup of cheese and mix it in with the spaghetti squash next time. I love cheese! When done I sprinkled some crushed chili flakes for a bit of heat. Will be making this again and again and again, etc… :)
Nothing wrong with adding extra cheese! Glad you enjoyed the recipe!
Can I use dairy free yogurt instead of Greek or will it be weird?
I haven’t made this with dairy free yogurt so I can’t say for sure how it will turn out. If you do try it I’d love to hear the results. :-)
Anyone ever try freezing this? Does it get weird?
Anyone ever try freezing this? I like to meal prep and freeze single serving so I can just Grab & Go. Do you think it would get weird? Watery or separate
Hi Bonnie. I wouldn’t recommend freezing spaghetti squash. It has a high water content and I’d be afraid you’d end up with a soupy mess.
We tried the recipe last night. We added fresh cherry tomatoes and spinach out of our garden. It was a big hit! We’ll definitely be making this again! Thanks for the awesome recipes!
Thank you, Danae–this is absolutely the BEST spaghetti squash recipe I’ve ever found, and I’ve been a spaghetti squash fan for many years. Used 1/2 of a 10oz. can of green enchilada sauce (that’s 5 oz instead of 4 oz–no problem). We bake the squash as directed, but in a convection oven at 400, and poke some fork holes in the skin to let out steam–baked this way, we’ve never had any excess moisture to squeeze out. Forgot to add the yogurt, but didn’t need it, because mixed in about 1/4 C. of extra cheese, then topped with the 1/2 C cheese as directed. Baked in the shells at 450 instead of broiling. My husband loved it, too (and he adds jalapeno green salsa on top before eating)! This recipe is even better than your Southwest Spaghetti Squash Casserole, which is also terrific. I “never” post comments online about recipes…but made an exception this time. Thanks again!
I’m so happy to hear you and the family enjoyed the spaghetti squash Karen! Thanks for the sweet comment!