Spaghetti Squash Enchiladas

5 from 1 vote

Spaghetti Squash Enchiladas Recipe

how to make Spaghetti Squash Enchiladas

Course Side Dish, Spaghetti
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 354 kcal
Author Spaghetti Squash Enchiladas


  • 2 small spaghetti squash
  • 2 tablespoons olive oil
  • 1 can black beans, drained and rinsed
  • shredded chicken
  • salt and pepper
  • 1 cup grated cheese
  • sliced scallions
  • sliced scallions
  • 2 cups of your favorite red enchilada sauce


  1.  Preheat oven to 400. Cut squash in half lengthwise and scrape out seeds. Brush the inside with love oil. Sprinkle with salt and pepper. Bake the squash facedown on a baking sheet for 45 minutes or until the flesh is soft but the squash still holds its shape. Cook it for too long and the whole thing gets gooey.

    2. Remove squash from over and hold in an oven mitt while you loosen up the strands inside with a fork. Fill with black beans, chicken, enchilada sauce, and top with cheese.

    Return to the oven for 15 more minutes. top with scallions, freshly chopped cilantro, and olives. Serve immediately

Recipe Notes

Difficulty: Easy, Prep Time: 5 min, Cook Time: 10 min, Serves: 4


  • Spaghetti Squash Enchiladas recipe

    foodydad 28 October 2017 18:44 Reply

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