Spaghetti Squash Chicken Enchiladas

Spaghetti Squash Chicken Enchiladas Graphic

So how am I doing at that whole “healthy” thing?

I made these Spaghetti Squash Chicken Enchiladas Monday night for dinner (and continued eating it last night!). You have no idea how filling it is! Both nights, I felt like I was about to slip into a food coma, but it’s not even that much food! This is the perfect one-course meal for cold, cozy winter nights (and watching that waistline!).

Pretty perfect combination, if you ask me.

Please note for the recipe below that you’re going to have plenty of leftovers of the chicken enchilada sauce. I recommend sticking your leftovers in a tupperware and using it in a) actual enchiladas or b) this dish… again.

For the lactose intolerant: I recommend scooping out about 1/4 cup of the innards after you scrape the flesh of the squash to create the spaghetti-like strings, adding the chicken like normal, and then spreading the 1/4 cup of spaghetti squash on top of the chicken. Voila! Spaghetti Squash Chicken Enchiladas… in their absolute healthiest (and lowest calorie) form!

Spaghetti Squash Chicken Enchiladas Photo

Spaghetti Squash Chicken Enchiladas

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Prep Time: 30 Minutes
Cook Time: 5 Hours, 15 Minutes

Author: Glitter & Spice
Recipe Type: Dinner, Chicken, Low-Carb, Low-Cal
Cuisine: Gluten-Free, Mexican

Serves: 2


  • 1 pound of boneless, skinless chicken breast
  • 2-4 cups plus 1 cup of chicken broth, separated
  • 2 teaspoons of chipotle chilis in adobo sauce
  • 2 cups of tomato sauce
  • 2 teaspoons of garlic powder
  • 1/2 teaspoon of chili powder
  • 1 1/2 teaspoons of cumin
  • salt and pepper, to taste
  • 1 spaghetti squash, cut in half lengthwise, seeds scooped out
  • olive oil
  • 1/2 cup of Mexican cheese blend
  • optional: chopped cilantro and scallions


Begin by placing the chicken in the slow cooker. Add 2-4 cups of chicken broth and cook on “LOW” for 5 hours, or until the chicken can shred easily. Transfer the chicken to a plate and, using two forks, shred the chicken.

Preheat the oven to 400ºF (200ºC). In a medium-sized saucepan, combine the chipotle chilis in adobo sauce, tomato sauce, garlic powder, chili powder, cumin, salt, and pepper. Once you get the right taste for your enchilada sauce, add the chicken and stir to combine.

Spray a baking sheet with nonstick cooking spray and brush the flesh of the spaghetti squash with olive oil. Place the spaghetti squash halves flesh-down on the baking sheet and place the baking sheet in the oven for 40-50 minutes or until the squash is tender and is easily pierced by a fork.

Using a fork, scrape the flesh of the spaghetti squash so strings appear (like spaghetti!). Spoon about 1/2 cup of the enchilada sauce and chicken mixture into each spaghetti squash half and top with about 1/4 cup of cheese each. Place the halves back on the baking sheet before sticking the baking sheet back in the oven for about 15 minutes. Garnish with chopped cilantro and chopped scallions. Serve warm!