Spicy Chicken Enchilada Spaghetti Squash in a round, white bowl topped with green onion.

Spicy Chicken Enchilada Spaghetti Squash

Inspired
Serving Time Icon 2 hr 15 min
Serves Number Icon Serves 4-6

Heat things up with this Spicy Enchilada Spaghetti Squash recipe made with Ontario cheese! This dish is perfect for cold nights or when you’re craving a dish with a bit of heat.

Prep 1 hr

Cook 1 hr 15 min

Ingredients

Vegetarian Option

Omit chicken and substitute 1 pkg (400 g) extra firm tofu, diced.

Method

Step 1

Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

 

Step 2

Cut squash in half lengthwise and remove seeds. Place cut side down on prepared baking sheet. Roast for about 45 minutes or until knife easily inserts into squash.

 

Step 3

Remove from oven and let cool slightly. Using a fork, scrape out squash into 13 x 9 inch (3 L) casserole dish. Stir in 2 tbsp (30 mL) of the butter, 1/4 tsp (1 mL) each of the salt and pepper; set aside.

 

Step 4

In a large saucepan, heat remaining butter over medium heat and cook garlic, onion, oregano and remaining salt and pepper for about 5 minutes or until softened. Add chicken and stir to coat and brown all over. Stir in tomato sauce and nacho slices; bring to a simmer. Continue to simmer for 10 to 15 minutes or until thickened slightly.

 

Step 5

Pour chicken enchilada sauce over spaghetti squash evenly and sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and golden and squash is heated through. Let stand 5 minutes before serving. Serve with guacamole and sour cream, if desired.

Tip

To reduce the kick of the heat and spiciness in this dish try using half the can of jalapeño nacho slices in the recipe.

Savour Ontario Kitchen
Written By

Savour Ontario Kitchen

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