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Chicken Enchilada Spaghetti Squash Casserole, Low Carb, Family Friendly, Quick Weeknight Dinner, Stilettos and Diapers

Spaghetti Squash Enchilada Casserole

Molly Wey, Stilettos and Diapers
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 medium Spaghetti Squash
  • 2 cups Cheddar Cheese, shredded
  • 1 can Black Beans, drained
  • 4 Chicken Breasts
  • 1 can (16oz) Enchilada Sauce (or make your own)
  • 1/2 - 1 can Jalapeno Peppers, diced

Instructions
 

  • Preheat oven to 400 degrees. 
    Cook spaghetti squash until soft. (This can be done in the microwave or the oven) While cooking, boil chicken until cooked through and shred with a fork. 
    Cut squash lengthwise, remove seeds and scrape squash from the skin with a fork. Place half of the spaghetti squash in a 9x13" pan. Top with half the black beans, half the chicken, half the enchilada sauce, half the jalapenos (if desired) and half the cheese. Repeat layering with remaining ingredients. Bake for 30 minutes until bubbly and slightly browned on top. Let sit for 5 minutes before serving. Top with cilantro, if desired.