Spaghetti Squash Chicken Enchilada Bowls



  • 2 small spaghetti squash
  • 1 pound boneless, skinless chicken breasts, sliced into thin strips
  • 2 teaspoons olive oil
  • 1 10 ounce can enchilada sauce
  • 1 cup part-skim shredded Mexican cheese blend
  • 1 avocado, blended
  • 1 cup red cabbage, sliced for garnish
  • Salt & pepper


  1. Preheat oven to 400F degrees. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
  2. Heat large non-stick skillet over medium high heat.  Spray with olive oil spray, add chicken breasts and brown, 4-5 minutes. Add enchilada sauce and mix.
  3. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the chicken and sauce mixture inside each squash bowl until almost full.
  4. Top evenly with the cheese and transfer them to the oven and bake another 15 minutes until the cheese is melted and the sauce is hot
  5. Top with avocado and red cabbage.


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