• Prep Time: 10 mins
  • Cooking Time: 1 hour 10 minutes
  • Serves: 6

Spaghetti Squash Enchilada Casserole

  • Recipe Submitted by on

 Ingredients List

  • 5 cups spaghetti squash, cooked
  • 2 cups shredded chicken (rotisserie chicken or make it)
  • 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
  • 1 tablespoon 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 Tuttorosso 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


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!
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.
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.
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. Taste and adjust any spice as desired. Use immediately or let cool and store in a closed container in the refrigerator for up to 2 weeks.
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.

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