Spaghetti Squash Enchilada Bake

This spaghetti squash enchilada bake combines low-carb spaghetti squash with shredded chicken, taco seasoning, enchilada sauce and cheese for a delicious, healthy, easy dinner with a kick!

I have been dying to share this recipe with you ever since I created it! It’s such a fun weeknight dinner idea that is packed with veggies and protein. We love Mexican food in our house so when you can create something low-carb with all the flavor it's a total win in my book!

Simple Weeknight Dinner

This recipe is really quick and easy, especially if you roast your spaghetti squash as part of your weekly meal prep! I highly recommend using the spaghetti squash roasting technique where you chop the squash into rings. It makes for spaghetti squash that’s perfectly cooked, but not watery.

Once your squash is roasted (or at least in the oven) you can start cooking up the other ingredients.

Spray a large sauté pan with cooking spray and add the garlic and onion. Cook until onion has softened and the mixture is fragrant. Add the chopped veggies with a sprinkle of salt and cook for an additional 5-6 minutes. Add shredded chicken, taco seasoning, 1/2c enchilada sauce and black beans to the pan and cook until for 2-3 minutes until seasoning is well incorporated. Lastly, add the chopped spinach and cook until slightly wilted (this won't take long!) Stir and remove from heat.

Once the squash is done roasting, carefully remove the spaghetti strands from the peel and add the a large 9X13 baking dish. Add 1/2c enchilada sauce to the squash and toss to combine. Add in chicken mixture and again toss everything to combine. Top with cheese and bake for 20-25 minutes or until the mixture is warm throughout and the cheese is melted. Remove from the oven and serve.

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Here’s What You Need

• vegetables – spaghetti squash, yellow onion, red/yellow bell pepper, garlic, fresh cilantro

• shredded chicken or rotisserie chicken – you can also make this taco bake vegetarian by using ground vegetarian meat crumbles in place of turkey

• black beans

• enchilada sauce

• seasonings – taco seasoning, salt and pepper

• shredded Mexican cheese

• toppings – green onions, avocado and plain Greek yogurt or sour cream

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Spaghetti Squash Enchilada Bake

Makes 6 servings

Ingredients:

1 medium to large spaghetti squash (I got 680g out of mine)

12 oz cooked shredded chicken or 450g rotisserie chicken

1c black beans

1c mild enchilada sauce (divided)

1 medium red bell pepper

1 small yellow onion (100g)

1/2c or (65g) low-fat shredded Mexican cheese blend

1/2 tsp minced garlic

1 TBS taco seasoning

salt and pepper

Directions:

Preheat oven to 350 and grease 9X13 baking dish.

1. Roast spaghetti squash using this method.

2. While squash is cooking, spray large saute pan with cooking spray/oil and heat over medium heat. Add onion and garlic and chopped bell pepper and cook until fragrant. Add cooked chicken, taco seasoning, 1/2c enchilada sauce, and black beans. Stir well and and cook for an additional 2-3 minutes. Lastly, add the chopped spinach and cook until just wilted (1-2 minutes.) Remove from heat.

3. Once squash is cooked and cool enough to touch, take a fork and pull strands from the squash directly into a 9X13 baking dish. Toss with 1/2c enchilada sauce.

4. Combine chicken mixture with spaghetti squash and toss everything to combine. Add cheese on top.

5. Bake at 350 for 20-25min until spaghetti squash is cooked through and cheese has melted.

6. Serve warm with fresh cilantro, sour cream/ greek yogurt/ avocado/ etc.

MACROS FOR 300g of Enchilada Bake: 236 cals |4f | 21c| 26p