Chicken enchilada spaghetti squash boats are a fun, light and low-carb take on enchiladas but with the same great flavor and saucy, cheesy goodness.
It has been enchilada week here on the blog.
I started the week off with homemade easy enchilada sauce, which is ready in about 10 minutes and so flavorful!
Then I shared sweet potato black bean enchiladas, which are my favorite vegetarian enchiladas. So tender and flavorful!
Today it’s a different healthy twist on enchiladas with these fun chicken enchilada spaghetti squash boats.
They are lightened up but still have all the delicious flavor of enchiladas – plus all the saucy, cheesy goodness too!
(And I know, these are not at all enchiladas. Nor are they anywhere near an authentic enchilada recipe. I get that. This is my fun low-carb twist.)
Also, cheat alert, we’re taking some shortcuts to make this a really easy meal to put together.
We’re gonna cook our spaghetti squash in the microwave to save some time. (It’s my favorite sneaky way to make them fast. I shared all about microwave spaghetti squash last month.)
We’re also using store-bought rotisserie chicken to make life easy. (Though I have notes if you want to use boneless, skinless chicken breasts instead.)
So you just sauté your onion, add the chicken and some spices, stir in some enchilada sauce and put all of that over top your tender, cooked spaghetti squash halves.
Cover the whole she-bang with cheese and bake it for a few minutes to get everything warm and melty, and dinner is done!
Such a fun mash-up of flavors with the tender, soft spaghetti squash and the bold enchilada flavor, all topped with melty cheese.