Chicken Enchilada Spaghetti Squash Casserole

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!

Spaghetti Squash Enchilada Casserole close upChicken 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.

Here’s what you need to make it:

  • 5 cups cooked spaghetti squash
  • 2 cups shredded chicken (rotisserie chicken or make it)
  • 1 green bell pepper
  • 1 red pepper
  • 1 yellow onion
  • 2 cups spinach
  • 1 batch refried beans (or buy it)
  • arrowroot flour
  • enchilada spices
  • tomato Sauce
  • chicken broth
  • herbs for garnish

Spaghetti Squash Enchilada Casserole

This recipe is made in partnership with my friends at Tuttorosso Tomatoes, my favorite tomatoes that I trust time and time again in my kitchen. Other Tuttorosso favorites include my Lasagna SoupInstant Pot Chicken CacciatorePizza Stuffed Peppers, and One Pan Indian Spiced Chicken and Cauliflower!

Ingredients for enchilada casserole

How to Make this Enchilada Casserole

  1. Roast or cook the squash in an Instant Pot. Check out this article for more info.
  2. Pre-cook and veggies that go with it.
  3. Make the refried beans and sauce.
  4. Assemble and bake!

Cheesy top of casserole with avocado slices

Watch the video:

If you like this recipe, try these other Spaghetti Squash Recipes:

Scoop of enchilada casserole from the oven

Spaghetti Squash Enchilada Casserole (with Chicken)

Prep Time 10 minutes Cook Time 1 hour 10 minutes Total Time 1:20 Serves 6

Ingredients

  • 5 cups spaghetti squash, cooked
  • 2 cups shredded chicken
  • 1 14.5 ounce can black beans
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 cups spinach, loosely packed
  • 5 ounces refried beans, about 1/2 cup
  • 1/2 lime, juiced
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • Chopped cilantro, for garnish
  • Chopped scallions, for garnish
  • Optional: 1/4 cup Mexican blend cheese, more for topping

1 batch Enchilada Sauce from page XXX in My Cookbook (Makes about 2 cups)

Refried Beans (makes 8 ounces)

Directions

  1. 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. 
  2. While cooking, sauté the veggies: 
  3. 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. 
  4. 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.
  5. Assemble and bake:

Recipe Notes

 

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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!

How To Make Fresh Tomato Sauce With Summer Tomatoes

How To Make Tomato Sauce [low-carb, whole30 compliant, grain-free, paleo-friendly, no added sugar] | Lexi's Clean Kitchen

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!

How To Make Fresh Tomato Sauce With Summer Tomatoes

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!

How To Make Fresh Tomato Sauce With Summer Tomatoes

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).

How To Make Fresh Tomato Sauce With Summer Tomatoes

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!

How To Make Fresh Tomato Sauce With Summer Tomatoes

Can it if you’d like, or if you’re lazy like me… go for the freezer option!

How To Make Fresh Tomato Sauce With Summer Tomatoes

How To Make Tomato Sauce

Prep Time 15 minutes Cook Time 2 hours Total Time 2:15 Yields 5 cups

Ingredients

  • 10-11 pounds fresh heirloom tomatoes, or any tomatoes of choice
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 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
  • Optional: 1 4.5-ounce can tomato paste
  • Optional: 1 tablespoon lemon juice, 1/4 cup lemon juice if canning!

Directions

  1. 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.
  2. 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.
  3. In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.
  4. Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant. Pour in tomato puree and stir well.
  5. 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.
  6. Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!

Recipe Notes

*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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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Happy saucing!