• 1/2 lb diced chicken thighs
  • 1 cup of diced red pepper
  • 3/4 cup enchilada sauce
  • 1/2 cup cheese (I like to use a Mexican cheese like Queso asadero)
  • 1 small spaghetti squash 


Cut spaghetti squash in half, the long way, and scrape out seeds and filling. Then, place open side down on oiled baking sheet. Bake for 20-30 minutes at 400 degrees. Toss chicken into oiled saute pan on medium-high heat, after a few minutes, add in the red peppers, making sure not to overcook the chicken (you want it to be 3/4 the way done because the chicken will cook more once in oven). Once spaghetti squash is roasted, remove from oven and carefully scrape out the “spaghetti squash noodles” into a bowl and save the squash shell halves on pan. Add the enchilada sauce and the chicken and peppers to the bowl, mix. Once mixed, fill in the squash shells with the mixture and sprinkle the cheese on top. Put back into the oven and cook an additional 15 minutes.

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