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Chicken Enchilada Stuffed Spaghetti Squash

By Mark Mulcahy
Image of Spaghetti Squash
It’s November, and the weather is finally cooling down after a long, hot summer – I was just kayaking and lake swimming two weeks ago in the northern Midwest! – and making most of us think about cooking. Heartier meals and all those fall veggies just sound fantastic as an addition to your dinner or day-off lunch when you have plenty of time to be in the kitchen. You know - things like Melissa’s organic baked Russet Potatoes loaded with all of your favorite toppings, roasted organic Brussels sprouts, wilted spinach salads, and of course baked (or steamed) organic winter squash. We all have our favorites: the dry, nutty Acorn with butter and nutmeg, the creamy Hubbard varieties like Red Kuri or Blue Ballet baked and mashed, and the ever-popular Butternut, which seems to have the perfect combination of creamy texture and sweet delicious flavor. Any of these are fantastic baked, steamed, broiled, or even grilled... but this fall I’d like to suggest taking a look at another wonderful squash that tends to be cooked and served the same way over and over again. I’m talking about Melissa’s Organic Spaghetti Squash. I’m willing to bet most of us enjoy it baked in about ¼ inch of water and served with either pasta sauce or butter and Parmesan. Don't get me wrong - I love it this way and usually go back for seconds. But I think it's time we give the spaghetti squash a little more room to stretch its culinary wings and get deliciously creative. As you know, I’m always on the lookout for new, exciting ways to make old favorites, and my dear friend and colleague shared this winner from Closet Cooking. I’ve adapted this to my own organic lifestyle but I’m sure you’ll find it delicious no matter what quality ingredients you choose.

Total Time: 45 minutes
Servings: 4
Chicken Enchilada Stuffed Spaghetti Squash
Prep Time: 10 minutes
Cook Time: 35 minutes

Spaghetti squash boats filled with a chicken enchilada inspired filling and topped with plenty of melted cheese!


For the Roasted Spaghetti Squash:
2 small Melissa’s Organic Spaghetti Squash, cut in half and seeded
1 tablespoon Olive Oil
Salt and Pepper, to taste

For the Chicken Enchilada Stuffed Spaghetti Squash:
½ pound Organic Chicken, cooked and shredded
2 cups Enchilada Sauce (see below)
½ cup Organic Black Beans (optional)
½ cup Organic Corn (optional) I used frozen organic due to the time of the year
¼ cup Organic Cilantro, torn
½ cup Organic Cheddar Cheese, shredded
½ cup Organic Monterey Jack Cheese, shredded

For the Roasted Spaghetti Squash:

  1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes. (This was new for me as I’ve always baked it face down with a little water)
For the Chicken Enchilada Stuffed Spaghetti Squash:
  1. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
  2. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Enchilada Sauce:
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 cups

1 tablespoon Oil
1 small Organic Yellow Onion, diced
1 clove Organic Garlic, grated 1 teaspoon Cumin, toasted and ground
1 (28 ounce) can Diced Organic Tomatoes
1 Chipotle Chile in Adobo (or to taste)
1 teaspoon Oregano
Salt and Pepper to taste

  1. Heat the oil in a pan over medium heat.
  2. Add the onion and sauté until tender, about 5-7 minutes.
  3. Add the garlic and cumin and sauté until fragrant, about a minute.
  4. Puree the onions and garlic along with the chiles and tomatoes in a food processor and return to pan.
  5. Bring to a boil, reduce the heat, and simmer for a few minutes and season with salt and pepper.
This is great the first night AND as leftovers - and it's so hearty that it can be a meal in itself, or a perfect companion to a big salad or sautéed broccoli and cauliflower side.
I hope you enjoy this as much as I did, and I wish you winter days of deep gratitude and joy.
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