This Spaghetti Squash Enchilada is a simple, flavorful twist on a classic enchilada dish. Roasted spaghetti squash creates a tender, slightly sweet base that perfectly absorbs the bold, smoky flavors of enchilada sauce. Topped with melty cheese, this dish delivers a satisfying, cheesy bite while keeping things light and naturally gluten-free making this a guilt-free comfort food the whole family will love!
It’s an easy-to-make, low-carb alternative to traditional enchiladas and a great way to incorporate more vegetables into your meal. Perfect for busy weeknights, this meal is wholesome, comforting, and incredibly delicious.
Jump to:
- Why You Will Love This Spaghetti Squash Enchilada
- Ingredients
- Substitutions and Variations
- How to Make Enchilada Spaghetti Squash
- More Recipes You Will Love
- How to Store Spaghetti Squash Enchilada
- What to Serve with Enchilada Spaghetti Squash
- Top Tips
- Frequently Asked Questions About Spaghetti Squash Enchilada
- More Recipes You Will Love
- Spaghetti Squash Enchilada Recipe
If you like Mexican-inspired recipes you might like to try my Guac and Chips, Pickled Red Onions, Pork Carnitas in an Instant Pot, Southwest Chicken Casserole, Slow Cooker Mexican Shredded Chicken and Mexican Candy Shot.
Why You Will Love This Spaghetti Squash Enchilada
- Light yet Satisfying: Spaghetti squash keeps this dish wholesome and lower in carbs while still feeling indulgent.
- Minimal Ingredients: With just a handful of pantry staples, this recipe comes together easily.
- Gluten-Free & Low-Carb: A great alternative to traditional enchiladas for those looking to cut back on carbs or avoid gluten.
- Customizable: Add protein, extra veggies, or spice it up to fit your taste preferences.
- Easy Meal Prep: Roast the squash ahead of time for an even quicker dinner.
Ingredients
Spaghetti squash enchilada boats only require a few ingredients from the grocery store.
See the recipe card below for the exact quantities of each ingredient.
- Spaghetti Squash: The staple for this dish, a light and tender, low carb "spaghetti" option.
- Extra-Virgin Olive Oil: Used to prevent sticking to the pan and add helps it to not dry out.
- Sea Salt: Used to add enhance the flavors.
- Enchilada Sauce: A complex Mexican spiced sauce, that is both savory and spicy. This recipe uses my homemade red enchilada sauce.
- Marble Cheese: Any cheese option is great.
For this recipe, you'll want to have on hand baking sheet, measuring cups and spoons and a cheese grater.
Substitutions and Variations
Love this recipe but want to make it your own? Here are some ways to change it up this spaghetti squash recipe.
- Spaghetti Squash: Try zucchini noodles or roasted butternut squash for a different texture.
- Enchilada Sauce: Swap for salsa, taco sauce, or a homemade enchilada sauce.
- Protein: Add diced chicken, rotisserie chicken, ground meats, tofu, beans or a spicy chorizo for a more complete meal.
- Marble Cheese: Use Monterey Jack, pepper Jack, cheddar, or a vegan cheese alternative.
- Additional Mix-Ins: Add red bell pepper, corn, jalapeños or green chilies. Put them in before the cheese layer.
- Olive Oil: Avocado oil or melted butter can be substituted if desired.
- Garnish Options: Sour cream, green onion, salsa, chopped tomatoes, or hot sauce.
How to Make Enchilada Spaghetti Squash
Check out how quick and easy it was to make these this spaghetti squash enchilada in just a few simple steps.
Preheat oven to 400F.
Carefully cut each squash in half with a sharp knife, scoop out the seeds, and rub oil on the edges and inside.
Sprinkle each squash with salt and place spaghetti squash halves upside-down on a baking sheet. Bake in a preheated oven for 45-60 minutes depending on the size of the squash. The inside of the squash should be fork tender.
Carefully loosen strands inside of the squash with a fork and add about a ⅓ cup of enchilada sauce and cheese.
Broil until cheese is melted. Garnish and serve.
Hint: When shopping for a squash, look for one that’s firm, heavy, and free from soft spots.
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How to Store Spaghetti Squash Enchilada
This recipe is great to use as a meal prep. Here are some helpful hints to store it or prep in advance.
- Refrigerator: Once cooled, place in an airtight container for 3-4 days.
- Freezer: It is recommended to freeze spaghetti squash that has not been assembled yet. Remove all the squash with a fork and allow it to sit in a strainer overnight in the fridge (with a bowl under to catch the moisture). Then place it in an airtight freezer-safe bag and it can last up to 3 months.
- Reheating: Thaw overnight in the fridge, if frozen, and then assemble and bake in a small oven-safe dish. Alternatively, you can rewarm any leftovers in the microwave gradually until heated throughout.
- Make Ahead: This recipe is great to make in advance. You can pre-cook your spaghetti squash and store in the fridge 3 days in advance and then assemble when ready to eat.
What to Serve with Enchilada Spaghetti Squash
- Black Beans & Rice: A classic pairing that adds fiber and protein.
- Add Chicken: Top with our slow cooker Mexican shredded chicken.
- Guacamole & Chips: Creamy guacamole balances the spice try my guac and chips recipe.
- Pickled Onions: A tangy topping to enhance the flavors.
- Margarita: A classic cocktail that pairs beautifully with the enchilada flavors.
- Spicy Margarita: Add a little heat to my margarita mix recipe.
- Mexican Street Corn: Sweet, smoky, and creamy elote adds extra flavor.
- Side Salad: A fresh green salad with a citrus vinaigrette balances the richness.
Top Tips
Here are some tips to assist you make this easy recipe even easier!
- Adjust the Cooking Time: Spaghetti squashes come in all different sizes, so you will need closer add extra time for larger ones to ensure they are cooked throughout.
- Scrape Gently: Use a fork to fluff up the strands without breaking the skin.
- Add Protein: Shredded chicken, ground turkey, tofu or black beans can make this even heartier.
Frequently Asked Questions About Spaghetti Squash Enchilada
Do you have questions about making enchilada spaghetti squash?
Absolutely, this is a great meal to prepare in advance. You can cook your squash a couple days before and reheat in the oven when you are ready to eat. Once heated throughout you can assemble and melt the cheese.
It will change the flavor but to keep a Mexican or spicy-vibe, you can use try salsa verde or a red salsa. Alternatively, you can make it with a spaghetti sauce with ricotta cheese and fresh basil.
Yes, you can try a butternut or acorn squash, but you will have a different texture and flavor. Those options will not be stringy-like, similar to the spaghetti squash, and will have a lighter sweeter flavor profile.
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Spaghetti Squash Enchilada Recipe
Equipment
- Baking Sheet
- Measuring Cups and Spoons
- Cheese Grater
Ingredients
- 1 spaghetti squash halved and seeds removed
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon sea salt
- ⅓ cup enchilada sauce or more
- ⅓ cup marble cheese or more
Instructions
- Preheat oven to 400F.
- Cut each squash in half, scoop out the seeds, and rub oil on the edges and inside.
- Sprinkle each squash with salt and flip upside-down on a baking sheet for 45-60 minutes depending on the size of the squash. The inside should be able to pierce easily with a fork.
- Carefully loosen strands of squash with a fork and add sauce and cheese.
- Broil until cheese is melted.
- Garnish and serve.
Notes
- When shopping for a squash, look for one that’s firm, heavy, and free from soft spots.
- Spaghetti squash comes in all different sizes, so you will need closer add extra time for larger ones to ensure they are cooked throughout.
- Use a fork to fluff up the strands gently without breaking the skin.
- Add shredded or ground chicken, turkey, or beef, tofu or black beans for a higher protein meal.
Nutrition
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Jo says
Will definitely be making this recipe. Sounds delicious.
Eva Filer says
It is a good one! Enjoy it!
Joanne says
Delicious, great recipe.
Eva Filer says
So glad you like it!
Eva Filer says
I love how each person can customize their own piece! So much flavor, and any mix-ins you want, and a nice alternative to a traditional pasta (which we eat a lot of in this house)!
Abi says
What a beautiful mexican dish! Is it storebought enchilada sauce?
Eva Filer says
In this recipe we used a homemade one, that we will be sharing soon, but you can use a store-bought one if that is easier for you! Hope you enjoy it.