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Casserole dish full of chicken enchiladas

Recipe: Chicken Enchilada Spaghetti Squash Bake

Craving Mexican food but looking for a healthier option? Check out this recipe for Chicken Enchilada Spaghetti Squash Bake!


  • ½ – 1 lb cooked chicken breast, shredded
  • 1 small spaghetti squash, cooked
  • ½ yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 small can diced mild green chilies (you can get “hot” if you like the heat!)
  • 1 ½ cups diced tomatoes, no salt added
  • ½ cup corn
  • ½ cup black beans (can skip this if you don’t like beans!)
  • 1 tsp oregano
  • 1 tsp cumin
  • 1-2 cloves garlic, minced
  • ¾ cup enchilada sauce of your choosing
  • 1 cup low-fat Mexican cheese
  • Olive oil
  • *Optional toppings: green onion, low-fat sour cream, salsa



  1. In a small amount of olive oil, sauté minced garlic for a few minutes. Add in diced onion, bell pepper, and spices.  Sauté until slightly soft, about 5 minutes.
  2. Remove veggies from the stove and place them in a large bowl.
  3. To the bowl with the veggies, add in chilies, tomatoes, corn, and black beans, and give it a good stir!
  4. Next, add in your cooked spaghetti squash “noodles”, shredded chicken breast, ½ cup cheese, and enchilada sauce and stir until well-combined.
  5. Spray a 9×13 glass pan with cooking spray. Pour in spaghetti squash mixture and spread it out until even in the pan.  Top with remaining ½ cup of cheese.
  6. Bake in a 400-degree oven for approximately 25-30 minutes, until cheese is bubbly and golden.
  7. Let sit for 10-15 minutes. Slice it up, top it with optional toppings of your choice, and enjoy!

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