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Cheesy spaghetti squash enchilada boats garnished and ready to serve.

Cheesy Spaghetti Squash Enchilada Boats

A healthier twist on enchiladas, featuring roasted spaghetti squash filled with a savory mixture of chicken, beans, cheese, and spices, then baked to perfection.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Enchilada Sauce
  • 1 can 15 oz enchilada sauce Look for a low-sodium option if you’re watching your salt intake.
For the Spaghetti Squash
  • 1 medium spaghetti squash Choose a squash that feels heavy for its size and has a smooth, firm rind.
For the Filling
  • 1 cup cooked and shredded chicken Can substitute with black beans for a vegetarian version.
  • 1 cup canned black beans Drained and rinsed, optional for added protein.
  • 1.5 cups shredded cheese Use cheddar or Monterey Jack.
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 0.5 cup chopped fresh cilantro For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle the squash halves with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet.
  3. Roast for 30-40 minutes or until tender and easily shredded with a fork.
Filling Preparation
  1. While the squash is roasting, prepare the filling. In a mixing bowl, combine shredded chicken, black beans (if using), 1 cup of the cheese, enchilada sauce, cumin, smoked paprika, garlic powder, and salt and pepper. Mix until well combined.
Assembly and Cooking
  1. Once the squash is done roasting, flip the halves over, and use a fork to gently shred the flesh into spaghetti-like strands.
  2. Stir the shredded squash into the filling mixture, mixing until evenly combined.
  3. Fill each spaghetti squash half generously with the enchilada mixture, pressing it down slightly.
  4. Top with the remaining cheese and return to the oven for an additional 10-15 minutes until the cheese is melted and bubbly.
  5. Remove from the oven, garnish with fresh cilantro, and let it cool for a few moments before serving.

Notes

For a vegetarian option, replace the shredded chicken with additional black beans or sautéed vegetables. Add diced jalapeños for some heat. Ensure your enchilada sauce is gluten-free for a gluten-free version. Store in an airtight container for up to 4 days. Reheat in the oven. Drain black beans thoroughly to avoid a watery filling.