Enchilada Stuffed Spaghetti Squash

This wonderful spaghetti squash recipe is a great one to try, if you are ready to venture out just a tiny bit with your spaghetti squash recipes away from just using spaghetti sauce with it. It' s a perfect way to use leftover rotisserie chicken, pork roast or even left over beef pot roast! I love this as a second meal using leftovers!

My inspiration came from one of my favorite recipe blogs: Closet Cooking who's homemade enchilada sauce is worth the trip over there to check it out. (Right after you finish reading mine of course!)

Because Tip Garden is all about quick and easy ideas for all of you busy people, my version uses short cuts to create the recipe.

 I love to use my Mexican Master Chicken Mix from my freezer for this one, but I'll talk you through making a batch from scratch too.
Mexican Master Chicken Mix: Chicken, with Black beans & Corn

Not sure how to cook a spaghetti squash? I've got a post that shows you how! Click here

 We'll make this dinner right into each half of a cooked squash, so they can be served like little "boats" right on the plate

Enchilada Stuffed Spaghetti Squash

 1-2 spaghetti squash (you'll use 1/2 a squash per person)
1 1/2 cups shredded cheese
 2 cups thawed Mexican Chicken Mix or  use the  alternate filling  ingredients below:

Alternate filling ingredients: (makes a ginormous amount and you'll freeze the extra for future meals)
Pick a meat
2 cups shredded cooked chicken, pork or beef

Pick a bean:
1 (15.5 oz) can drained  of your choice of the following: black beans,  pinto beans, or chili beans

Add in:
1 (15.5 oz) can drained corn (or stir in 1 1/2 -2 cups frozen)
1 (16 oz) jar enchilada sauce
optional: 1 can chopped green chilis, chopped olives, diced onions

Roast your spaghetti squash, either in oven or microwave. (See this post for directions)

Cut cooked spaghetti squash in half and scoop out seeds ,leaving the cooked squash in side the shell.
Set aside:

1) Turn oven on to 350 °
2) If using thawed premade Mexican Master Chicken mix skip to step 4
3) If mixing up your own filling now, in a large mixing bowl, mix together, shredded meat, beans, corn, enchilada sauce and any optional ingredients.

4) Stuff Enchilada filling into center of each squash.
This is from the alternate ingredients list: Shredded pork, with chilli beans and corn (and enchilada sauce)
5) Top each squash with shredded cheese
6) Place each squash on a baking sheet
7) Heat in oven 15 min till filling is warm and cheese is bubbly.
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