Enchilada-style baked spaghetti squash bowls filled with chicken, sautéed sweet bell peppers, black beans, and melted cheese. Finish with guacamole, sour cream, or plain Greek yogurt for a lighter Mexican-inspired dinner.
I’ve become obsessed with stuffed spaghetti squash over the past few years. If you love baked pasta dishes like lasagna or baked ziti, stuffed spaghetti squash delivers the same comforting textures — noodle-like strands combined with vegetables, a flavorful sauce, and gooey melted cheese — while keeping the meal mostly vegetables and lighter overall.
One great advantage of spaghetti squash is you can enjoy a generous portion and still be eating lots of vegetables. That makes these enchilada-style bowls filling, nutrient-dense, and satisfying without feeling heavy.
This recipe grew out of my vegetarian spaghetti squash burrito bowls. The base here is the same: sautéed sweet bell peppers and red onion with black beans. For these chicken enchilada bowls I add enchilada sauce and shredded chicken, then stuff the mixture into baked squash halves and top with cheese.
Spaghetti squash takes time to bake, so I often prepare the squash ahead of time. I’ll roast the squash the night before or early in the morning, then refrigerate the cooked halves until I’m ready to assemble. When it’s dinner time I warm the filling, combine it with the squash strands, top with cheese, and return the pans to the oven or broiler to melt the cheese and heat everything through. Serve with salsa, guacamole, or a dollop of plain Greek yogurt or sour cream.
When I sauté vegetables I usually make extra to use later in egg scrambles or omelets. I eat scrambled eggs with veggies almost every day, so cooking a larger batch saves time later. That’s why the photos often show three colors of bell peppers even when the recipe calls for one color.
Substitutions and variations
This recipe is forgiving, so feel free to adapt based on what you have on hand. Ideas to customize the bowls:
- Swap cheddar or Monterey Jack for pepper jack or a Mexican-blend cheese for extra spice.
- Add fresh or frozen corn for sweetness and texture.
- Stir fresh baby spinach into the warm filling until wilted for added greens.
- Use frozen diced peppers to save prep time.
- Make your own enchilada sauce or use a store-bought option you prefer.
- Omit the chicken for a vegetarian version — the black beans and vegetables make the filling hearty on their own.
These simple swaps let you tailor the flavors and spice level, and they keep the recipe flexible for different diets and preferences.
Spaghetti Squash Chicken Enchilada Bowls
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people
Author: Liv
Ingredients
- 2 small spaghetti squashes, approx. 1.5 lbs each (or 1 large, 3+ lbs)
- Salt and pepper, to taste
- 1 Tbsp cooking oil (avocado or grapeseed recommended)
- 1 large sweet bell pepper, sliced
- 1 red onion, thinly sliced
- 3/4 cup enchilada sauce
- 14.5 oz can black beans, drained and rinsed
- 1 1/2 cups cooked shredded chicken
- Optional: 1/4 cup fresh cilantro, finely chopped
- 1 cup shredded Cheddar or Monterey Jack cheese
Instructions
- Preheat oven to 375°F (190°C). Using a large, sharp knife, carefully slice the spaghetti squash in half lengthwise. Place each half face-up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 55 minutes for two small squashes or up to 75 minutes for a large squash. The strands should be slightly crisp but tender when done.
- While the squash bakes, heat the cooking oil in a skillet over medium heat. Sauté the sliced bell pepper and red onion until softened but still slightly crisp. Add the enchilada sauce, drained black beans, shredded chicken, cilantro if using, and salt and pepper to taste. Stir to combine and heat through, then keep the filling warm on low.
- When the squash is cooked, remove it from the oven. Scoop out the seeds and any excess liquid that collected during baking. Use a fork to scrape the squash strands from the shell and loosen them into the cavity.
- Turn the oven to the low broil setting. Spoon the pepper-chicken mixture into each squash half and stir gently so the squash strands mix with the filling. Top each filled squash half with shredded cheese. Return the baking sheet to the oven for 1–2 minutes under the broiler, just until the cheese melts and bubbles. Watch closely to avoid burning.
- Serve the bowls hot with guacamole, plain Greek yogurt or sour cream, and salsa if desired.
Notes
To prep ahead: roast the spaghetti squash fully and prepare the filling in advance, then refrigerate separately. When ready to serve, fill the squash and bake at 350°F (175°C) for about 40 minutes, covering with foil for the first 20–30 minutes to heat through evenly.
Choose spaghetti squashes that are bright yellow for the best texture; paler squash varieties can be more watery.
If you make these spaghetti squash chicken enchilada bowls, feel free to leave a comment and share a star rating or tag @livbane on Instagram with a photo of your dish.
Adapted from my Mexican stuffed spaghetti squash recipe.