Diet Recipes

Spaghetti Squash Enchilada Casserole (with Chicken!)

If you have tried my Italian Style Spaghetti Squash Casserole, you will love this recipe for my spaghetti squash enchilada casserole with chicken! It is baked to perfection, with the homemade paleo enchilada sauce from my cookbook, tons of veggies, and homemade refried beans! The ultimate family favorite meal that is great for meal prep, too. Made in partnership with Tuttorosso Tomatoes!

Spaghetti Squash Enchilada CasseroleSpaghetti Squash Enchilada Casserole (with Chicken!)

This Enchilada casserole is the ultimate gluten-free casserole! When I think of casseroles I think of cream cheese, bread or pasta, and all sorts of unhealthy add-ins. Not anymore! Made with the very loved paleo enchilada sauce from my cookbook, loads of veggies, shredded chicken, homemade refried beans, and spaghetti squash, this dish has so much flavor and makes for great leftovers!

Spaghetti Squash Enchilada Casserole

This recipe is made in partnership with my friends at Tuttorosso Tomatoes, my favorite tomatoes that I trust time and time again in my kitchen. Other Tuttorosso favorites include my Lasagna Soup, Instant Pot Chicken Cacciatore, Pizza Stuffed Peppers, and One Pan Indian Spiced Chicken and Cauliflower!

Spaghetti Squash Enchilada CasseroleHow to Make A Spaghetti Squash Casserole

This is an amazing dinner, my friends. Everyone who has tried it absolutely loves it. A huge hit all around!

  1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
  2. Cut spaghetti squash in half, lengthwise.
  3. Scoop out seeds.
  4. Brush inside with oil.
  5. Place facedown on baking sheet and adding water to the baking sheet.
  6. Bake for 45-50 minutes, or until you can pierce with a fork.
  7. Simply scrape out “spaghetti” with a fork and Enjoy!

How to Cook Spaghetti Squash in the Instant Pot

  1. Cut spaghetti squash lengthwise and scoop out seeds.
  2. Add 1 cup of water to the Instant Pot.
  3. Stack the spaghetti squash on top of each other (cut-side up).
  4. Close the lid and make sure the knob is turned to sealing.
  5. Set to manual high-pressure for 6-8 minutes (based on size of your squash)
  6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
  7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!

Spaghetti Squash Enchilada Casserole

Watch the video:

If you like this recipe, try these other Spaghetti Squash Recipes:

Spaghetti Squash Enchilada Casserole

Ingredients

  • 5 cups spaghetti squash, cooked
  • 2 cups shredded chicken 
  • Sautéed Veggies

  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 cups spinach, loosely packed
  • 1 batch Enchilada Sauce from My Cookbook (Makes about 2 cups)

  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 2 tablespoons arrowroot flour
  • 3 tablespoons chili powder 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/2 cup tomato sauce
  • 1 cup chicken broth
  • Refried Beans (makes 8 ounces)

  • 2 tablespoons avocado oil
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 14.5-ounce can organic kidney beans or black beans 
  • 1/2 lime, juiced
  • 2 tablespoons water
  • Other: 
  • Chopped cilantro, for garnish
  • Chopped scallions, for garnish
  • Optional: 1/4 cup Mexican blend cheese, more for topping

Directions

  1. Cook The Spaghetti Squash:  Preheat oven to 375ºF and line a baking sheet with foil or parchment paper. Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and add 1 tablespoon or so of water to the baking sheet. Bake for 45-50 minutes, or until you can pierce with a fork. Once done, scrape out squash into spaghetti stands and set aside. See notes to cook in the Instant Pot!
  2. While cooking, sauté the veggies: Over medium heat, add 1 tablespoon oil and sauté onions and peppers for 5-8 minutes until soft. Add in spinach and mix to wilt. Set aside.
  3. Make the refried beans: Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1-2 minutes. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to use. Reduce the heat and let simmer for 10 minutes or until the sauce thickens.
  4. Make the Enchilada Sauce: In a small saucepan over medium-high heat, heat the oil. Add the arrowroot flour and stir together over the heat constantly for 1 minute. Stir in the chili powder, garlic powder, onion powder, cumin, and salt. Then add the tomato sauce and gradually add the chicken broth, whisking to remove any clumps. Reduce the heat and let simmer for 10 minutes or until the sauce thickens. Use immediately or let cool and store in a closed container in the refrigerator for up to 2 weeks.
  5. Assemble and Bake: Preheat oven to 350ºF. In a large bowl combine cooked spaghetti squash, shredded chicken, sautéed veggies, refried beans, enchilada sauce, and optional cheese. Spread evenly into a greased baking dish and top with additional optional cheese. Bake for 20-30 minutes until cheese is bubbly. Garnish and serve.

Recipe Notes

*Omit cheese for dairy-free, paleo, and Whole30-compliant!

How to Cook Spaghetti Squash in the Instant Pot:

  1. Cut spaghetti squash lengthwise and scoop out seeds.
  2. Add 1 cup of water to the Instant Pot.
  3. Stack the spaghetti squash on top of each other (cut-side up).
  4. Close the lid and make sure the knob is turned to sealing.
  5. Set to manual high-pressure for 6-8 minutes (based on size of your squash)
  6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
  7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi’s Clean Kitchen when you shop! See my disclosure policy for more info!


This post is sponsored by Tuttorosso Tomatoes. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

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