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Chicken Enchilada Spaghetti Squash Bowls

Chicken Enchilada Spaghetti Squash Bowls

Smokey sauce, flavorful chicken and nutrient-packed squash, this meal is delicious, full of protein and sure to fill you up!


  • 2 small spaghetti squash
  • 4 cups cooked, shredded chicken*
  • 2 cups Smokey Homemade Enchilada Sauce (or substitute your favorite low-sodium bottled enchilada sauce)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 avocado sliced

Makes 4


  1. Preheat oven to 400’F.
  2. Rinse spaghetti squash and, using a good sharp knife, slice in half lengthwise. Discard seeds.
  3. Bake halves, cut side down on a baking sheet sprayed with cooking spray, for 40 min. at 400’F.
  4. Mix 2 cups of the enchilada sauce with 4 cups of shredded chicken* and stir to combine.
  5. Once squash halves are tender, remove from oven. Let cool slightly then flip them over.
  6. Fill squash halves with chicken mixture and top with shredded cheese. Bake for 10 minutes at 400’F until cheese is melted and chicken mixture is heated through.
  7. Serve hot, topped with fresh cilantro and sliced avocado.

*Slow Cooker Shredded Chicken Recipe:
4-5 chicken breasts, boneless, skinless
1/2 tsp salt
1/2 tsp cumin
1/8 tsp garlic powder
1 cup water
Cook in Slow Cooker for 6 hours on LOW. Transfer cooked meat to a bowl and shred with two forks.

Nutrition facts

Per Serving

calories: 408

total fat: 13.8g

saturated fat: 2.9g

cholesterol: 138mg

sodium: 446mg

potassium: 962mg

total carbohydrates: 19.3g

dietary fiber: 3.3g

sugars: 3.7g

protein: 53.5g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.