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.

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

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 Soup, Instant Pot Chicken Cacciatore, Pizza Stuffed Peppers, and One Pan Indian Spiced Chicken and Cauliflower!

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!

Watch the video:

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

• Spaghetti Squash Alfredo
• Spaghetti Squash Pad Thai
• Spaghetti Squash Boats with Homemade Meat Sauce
• Spaghetti Squash Primavera
• Italian Style Spaghetti Squash Casserole

Spaghetti Squash Enchilada Casserole (with Chicken)

Print shopping list

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

5.0 rating

8 reviews

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)

• 2 tablespoons avocado oil or extra-virgin olive oil
• 2 tablespoons arrowroot flour
• 3 tablespoons 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 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
• 1/2 lime, juiced
• 2 tablespoons water

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

 

Loading nutrition data...

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!