Dinner/ Food

Green Chile Chicken Enchilada Stuffed Spaghetti Squash

I get to have a rare three day weekend so lots of recipes will be going up on the blog!  December and the last week in particular are the craziest time of year at work so I’m exhausted and excited for some rest, puppy time, shopping, and lots of cooking and baking of course.

I’m going to try to load you all up with as many low carb recipes as I can, because that’s all we eat 😏.  It also helps you lose the lb’s and start the new year healthier.  This recipe is so freaking good.  You WILL NOT miss the tortillas.  It blew our socks off, good.  Go whoop it up and start a healthy low carb year!

Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Print Recipe
Serves: 2 Cooking Time: 45 minutes


  • 1 spaghetti squash
  • 1 1/2 cups cooked shredded chicken breast
  • 1/2 cup green enchilada sauce, use a gluten-free version to make this recipe gluten-free, I use this
  • 1 green onion, thinly sliced
  • 4 ounce can diced green chiles
  • 1/2 cup frozen corn, defrosted
  • 1 tablespoon chopped cilantro (optional)
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 cup shredded sharp cheddar or Monterey Jack cheese, I used a combination of both



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 45 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 your 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.

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