Your favorite chicken enchilada ingredients all layered in a delicious spaghetti squash boat!
One of my favorite recipes to prepare when the squash is in season are these chicken enchilada spaghetti squash. It’s a fun twist on the delicious chicken enchilada recipe. The squash is mild in flavor and pairs well with the chicken, sauce and cheese all melted together. Garnish with some fresh pico de gallo salsa to make this chicken enchilada spaghetti squash dish complete. Another great variation would be to add you favorite buffalo sauce (instead of enchilada) and crumbled blue cheese for a chicken-wing twist.
Carefully pierce the squash and cook for 5 minutes in the microwave. Preheat oven to 400ºF.
Slice the squash open and remove the seeds. Drizzle open sides with olive oil. Season with salt, pepper, garlic powder, crushed red pepper flakes and pinch of oregano. Place cut side down onto lined baking pan/dish. Bake for 45 to 50 minutes.
Reduce oven temperature to 350ºF. Remove squash from oven. Turn squash over and using a fork gently scrape the squash loose and fluff out so it resembles strands of spaghetti.
To each, add 1/4 cup of enchilada sauce and a little more salt and pepper. Stir to combine. Top each with shredded chicken, more enchilada sauce and shredded cheese. Sprinkle on a little crushed oregano. Bake for 25 minutes then place under broiler just to brown the cheese a little. Serve on a bed of lettuce and garnish with sour cream, pico de gallo and lime wedges.
You can serve them right in the boats when it’s dinner for two. If serving 4 people, remove the squash from shells after roasting and place in small baking dish. Follow directions to finish cooking.