This Chicken Enchilada Spaghetti Squash Casserole is comfort food lightened up! All the classic flavors of your favorite chicken enchiladas, including refried beans, made healthier with spaghetti squash as its base. This gluten-free and dairy-free meal is the ultimate family favorite meal that is great for meal prep, too. Made in partnership with Tuttorosso Tomatoes!
Chicken Enchilada Spaghetti Squash Casserole
This Enchilada casserole is the ultimate gluten-free casserole! This healthy and hearty enchilada casserole made with spaghetti squash has all the Mexican flavor you love that is a definite crowd favorite. This recipe has loads of veggies, shredded chicken, homemade refried beans, spaghetti squash and is so comforting.
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.
While cooking, sauté the veggies:
Make the enchilada sauce: In a small saucepan over medium-high heat, heat the oil. Add the arrowroot flour and stir 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. Lower the heat and simmer for 10 minutes or until the sauce is reduced by about half and can coat the back of a spoon.
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 minute. 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 serve.
Assemble and bake:
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This post is sponsored by Tuttorosso Tomatoes. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
Have an abundance of tomatoes right now? My CSA sent me home with 10 pounds of tomatoes, and the only thing to do, aside from tomato & mozzarella salads, is to make a big ‘ol batch of sauce! This Freezer Friendly Tomato Sauce is a labor of love, but so so worth it! The perfect way to make use of all of these fresh tomatoes during tomato season!
This time of year is one of my favorites. Tomatoes on EVERYTHING. A few years ago I visited tomato farms and really gained an appreciation for them. So many variations, so many flavor profiles. I can eat the little grape tomatoes like candy, no joke. Plus, they are gorgeous, too!
When you get 10-15 pounds of tomatoes, two things happen: 1. you eat all the salads and 2. if you don’t muster up the energy to make a sauce, you’re likely to waste said tomatoes (they’ll eventually get soft and blah).
SO, while it’s a little bit of a process, it’s for sure worth it. It’ll be some of the best tomato sauce you’ve ever had. Plus, you’ll feel good knowing you didn’t waste those farm fresh tomatoes!
Can it if you’d like, or if you’re lazy like me… go for the freezer option!
Optional: 1 tablespoon lemon juice, 1/4 cup lemon juice if canning!
Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.
Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.
In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.
Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant. Pour in tomato puree and stir well.
Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.
Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!
*Tomato sauce will last in the freezer for 4-6 months.
*Feel free to can this tomato sauce instead of freezing it! If you do so, make sure to take out the extra-virgin olive oil from this recipe. Oil is known to higher the probability of potential strains of botulism when canning. Also, make sure to up the amount of lemon juice to 1/4 cup! The lemon juice will increase the acidity in this sauce to safe levels for canning.
Here is a great go-to recipe when wanting to can your tomato sauce:
10-11 pounds tomato, skinned and pureed
2 teaspoons sea salt, more to taste
2 teaspoons black pepper, more to taste
1 teaspoon dried basil, more to taste
1 teaspoon dried oregano, more to taste
1/4 cup lemon juice
Place all ingredients into a large saucepan. Bring to a boil over medium-high heat. Lower heat to medium-low and simmer until thick. Taste and adjust seasoning as needed! Let cool.
Pour into sterilized canning jars and twist on sterilized lids until very secure. Place jars in a pot of boiling water for 30 minutes. Let cool completely on the counter. Make sure that the lids have sealed completely. If the lid pops up when pressed, the canning process did not work properly. Store in your pantry for up to one year!
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