This spiced up chicken enchilada filling is perfect served over spaghetti squash for a new twist to this family favourite. Serve up guacamole and sour cream for the family to top off their own serving.

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Cooking1 h 15 min
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Ready in2 h 15 min



  1. Step
    Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. Step
    Cut squash in half lengthwise and remove seeds. Place cut side down on prepared baking sheet.
  3. Step
    Roast for about 45 minutes or until knife easily inserts into squash. Remove from oven and let cool slightly. Using a fork, scrape out squash into 13 x 9 inch (3 L) casserole dish. Stir in 2 tbsp (30 mL) of the butter, 1/4 tsp (1 mL) each of the salt and pepper; set aside.
  4. Step
    In a large saucepan, heat remaining butter over medium heat and cook garlic, onion, oregano and remaining salt and pepper for about 5 minutes or until softened. Add chicken and stir to coat and brown all over. Stir in tomato sauce and nacho slices; bring to a simmer. Continue to simmer for 10 to 15 minutes or until thickened slightly.
  5. Step
    Pour chicken enchilada sauce over spaghetti squash evenly and sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and golden and squash is heated through. Let stand 5 minutes before serving. Serve with guacamole and sour cream, if desired.


Nutritional info per serving:

1/6th Recipe

Calories 360
Protein 25 g
Carbohydrates 21 g
Saturated Fat 12 g
Trans Fat 0.5 mg
Cholesterol 95 mg
Sodium 1120 mg
Fibre 5 g
Surgars 4 g

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Vegetarian option: Omit chicken and substitute 1 pkg (400 g) extra firm tofu, diced.
 Reduce the spice: To reduce the kick of heat and spiciness, try using half the can of pickled jalapeño nacho slices in the recipe.