Chicken Enchilada Stuffed Spaghetti Squash and White Chicken Chili (Twofer Tuesday)

This  Chicken Enchilada Stuffed Spaghetti Squash from Closet Cooking is one that I plan to try this week. Seriously, it looks amazing and so easy to make.

For the roasted spaghetti squash:

  • 2 small spaghetti squash, cut in half and seeded
  • 1 Tbsp oil
  • salt and pepper to taste
  • For the chicken enchilada stuffed spaghetti squash:
  • 1/2 pound chicken, cooked and shredded
  • 2 cups enchilada sauce (see below)
  • 1/2 cup black beans (optional)
  • 1/2 cup corn (optional)
  • 1/4 cup cilantro, torn
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup monterey jack cheese, shredded


  1. For the roasted spaghetti squash:
  2. 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.
  3. For the chicken enchilada stuffed spaghetti squash:
  4. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
  5. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

A quick and easy homemade enchilada sauce.


  • 1 Tbsp oil
  • 1 small onion, diced
  • 1 clove garlic, grated
  • 1 tsp cumin, toasted and ground
  • 1 (28 ounce) can diced tomatoes
  • 1 chipotle chili in adobo (or to taste)
  • 1 tsp oregano
  • salt and pepper to taste


  1. Heat the oil in a pan over medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and cumin and saute until fragrant, about a minute.
  4. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
  5. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

It’s almost chili season, so here is a recipe for White Chicken Chili from Health Starts In the Kitchen to get your started.


  • 2 bone-in Chicken Breasts (personally, I would do boneless and skinless because of the hassle, but the taste might not be a strong)
  • 2 Tbsp butter, ghee or coconut oil
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 pinch crushed red pepper
  • 1 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 large onion, chopped
  • 2 ribs celery, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 4 cups filtered water
  • 2 Tbsp potato starch (or cornstarch)
  • 1 cup coconut milk


  1. Liberally season chicken breasts with seasoning.
  2. In a large dutch oven or heavy bottomed pot, heat butter over medium heat. Place chicken breasts, skin side down in pot and lightly brown (2-3 minutes).
  3. Turn chicken breasts over (bone side down), add onions, celery and peppers. Saute until soft, 2-3 minutes.
  4. Add water bring to a simmer. Cover and turn heat to low and cook for 1 hour.
  5. Remove chicken breasts from liquid, allow to cool enough to handle.
  6. Remove skin and bones (discard or freeze use in bone broth next time you make it) Roughly chop or shred chicken meat and add back into soup.
  7. In a small bowl or cup, whisk together potato starch/cornstarch and about 1/4 cup of the liquid from the soup until smooth. Add into the soup and stir well to combine.
  8. Allow thickener to cook in soup for 2-3 minutes then turn off heat and stir in coconut milk.
  9. Serve in bowls topped with chunks of avocado. It is also delicious served overtop of rice.

Recipe Notes:
You can add 1 cup of frozen corn and/or a can of white beans, if desired.