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spaghetti squash stuffed with chicken enchilada filling and topped with melted cheese
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5 from 8 votes


Chicken Enchilada Spaghetti Squash Boats is a fantastic healthy recipe featuring red enchilada sauce, shredded chicken, spaghetti squash, and cheese.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American, Tex Mex
Keyword: chicken enchiladas, spaghetti squash
Servings: 4
Calories: 375kcal



  • Preheat oven to 400˚F.
  • Line a baking sheet with parchment paper or foil.
  • Scoop out the seeds and stringy center from the squash and discard.
  • Place squash cut side up on the baking sheet. Brush with olive oil and sprinkle with salt and pepper; then turn them over, cut-sides down.
  • Bake for 35 to 40 minutes, or until tender.
  • Let squash cool slightly, or until cool enough to handle.
  • Using a fork, shred the spaghetti squash while leaving about a 1/4-inch border around the sides. Transfer spaghetti squash strings to a large bowl.
  • Transfer unfilled boats back to the baking sheet and set aside.
  • To the squash strings add the shredded chicken and zucchini.
  • Season chicken mixture with cumin, chili powder, oregano, salt, and pepper.
  • Stir in 1 cup red enchilada sauce.
  • Divide the chicken mixture between the two squash shells.
  • Top with remaining enchilada sauce and then top with the cheese.
  • Bake for 10 minutes, or until cheese is melted.
  • To get a bit of browning on top, turn on the broiler and continue to cook for 2 more minutes, or until top is browned.
  • Remove from oven.
  • Garnish with cilantro.
  • Cut each shell in half and serve.


Calories: 375kcal | Carbohydrates: 23g | Protein: 45g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 119mg | Sodium: 953mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1138IU | Vitamin C: 15mg | Calcium: 222mg | Iron: 3mg