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Green Chile Chicken Enchilada Stuffed Spaghetti Squash

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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!

Green Chile Chicken Enchilada Stuffed Spaghetti Squash | You won't miss the tortillas, carbs 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.

Green Chile Chicken Enchilada Stuffed Spaghetti Squash | You won't miss the tortillas, carbs or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash!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!

Green Chile Chicken Enchilada Stuffed Spaghetti Squash | You won't miss the tortillas, carbs or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash!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.

Green Chile Chicken Enchilada Stuffed Spaghetti Squash | You won't miss the tortillas, carbs or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash!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!

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Green Chile Chicken Enchilada Stuffed Spaghetti Squash | You won't miss the tortillas, carbs or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash!
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Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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

  1. Preheat oven to 400 degrees and line baking sheet with foil.
  2. Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
  3. Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
  4. Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.
  5. Reserve the squash skins placing them cut side up back on the foil lined baking sheet.
  6. Use you hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.

Green Chile Chicken Enchilada Filling

  1. Preheat your oven to broil.
  2. In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken.
  3. Once the mixture is warmed through remove from the heat and stir in the Greek yogurt.
  4. Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
  5. Scoop the filling back into the spaghetti squash shells and top with the shredded cheese.
  6. 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: 1
Amount Per Serving: Calories: 284 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 53mg Sodium: 408mg Carbohydrates: 28g Fiber: 5g Sugar: 11g Protein: 25g
© Danae
Category: Main Dish
Green Chile Chicken Enchilada Stuffed Spaghetti Squash | You won't miss the tortillas, carbs or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash!

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Reader Interactions

Comments

  1. Taylor @ Food Faith Fitness

    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.
    Reply

  2. Katie | Healthy Seasonal Recipes

    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!
    Reply

  3. Shashi @ RunninSrilankan

    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!
    Reply

      • Penny

        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...
        Reply

        • laura cooper

          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!
          Reply

        • Laura

          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!
          Reply

    • Danae

      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!
      Reply

    • Brianne

      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!
      Reply

  9. harbqll

    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.
    Reply

  11. libby

    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. :)
    Reply

  12. Amanda

    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! :)
    Reply

  13. Jess

    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!
    Reply

  14. Alyssa

    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!!
    Reply

    • Danae

      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. :-)
      Reply

  15. Maggie

    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... :)
    Reply

  18. Bonnie

    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
    Reply

    • Danae

      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.
      Reply

  19. Marguerite

    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!
    Reply

  20. Karen Fogelquist

    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!
    Reply

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