Chicken Enchilada & Spaghetti Squash Bake

Hey, it’s been a while, hasn’t it? Between moving out of state, the holidays, and setting up Steve’s new chiro office (We’re still not done yet. Ugh.) I’m just about burned to the ground.

I’ve been in a weird place lately — a little restless, somewhat in a SAD funk (Boise, why are your skies so gray?!), and, more recently, recovering from pneumonia. While I was sick I got hopelessly addicted to Cooking Craze and Design Home. I’m not usually a phone game kind of girl, but dang.

So, instead of prepping stuff for Perry’s Plate, I’ve been assembling diner food for cartoon people that walk across my tiny counter. (Seriously, Cooking Craze is fun.) And not Instagramming.

And I’m not even sorry. I needed a break, guys, and I love that you still stick around even when my updates become sporadic.

Lately, I’ve been cooking just for the sake of cooking. And making a lot of things out of my cookbooks and from my blog, which makes sense because all of my favorite recipes are in those place. It’s been really nice not having to worry about testing things during the day or using my family as guinea pigs. Or getting photos set up.

By the way, I have an awesome space in our new house with a dedicated prop shelf and space to take photos. You’d think I’d be antsy to get in there and do stuff, but . . . nope. My mojo will return. I just need to give her some space.

Two months is far too long to go without posting a recipe, though. This spaghetti squash bake might look familiar to some of you. It was an exclusive recipe in my newsletter a couple years ago, and I decided that I wanted it to have a home here on my site because it’s so dang good.

Have you tried my Whole30 Enchilada Sauce recipe? It’s the star of the show here. And this bake is Whole30 compliant!

If you’re low-carb/keto and are eating dairy. . . . I highly recommend a few handfuls of shredded pepper jack cheese on this. If not, then cheese-less is still super tasty. And you’ll need to use a low-carb sweetener in the enchilada sauce.

If you’re paleo . . . you’re good to go.

It’s also easy to whisk together really quickly. Just let it simmer while you roast the chicken and squash and It’ll be ready when it’s time to assemble the spaghetti squash bake.

There are a lot of make-ahead options here. You could prep the sauce, chicken, and squash, and then assemble them a day or two later. You could also assemble the whole thing and bake it later.

That tomato-avocado salsa stuff on top? That needs to be there. Truly. Or some kind of salsa or pico de gallo that you like. Mango salsa would be good here, too. It’s such a nice, fresh addition to the warm, spicy bake.

Paleo Chicken Enchilada & Spaghetti Squash Bake

Yield: Serves 6-8

Prep Time: About 20 minutes

Cook Time: About an hour (split)

Total Time: About 90 minutes

Spaghetti squash bakes are one of my favorite things to make and eat. I’m still trying to convince my kids to like spaghetti squash, and this enchilada-style bake made some progress in that direction! It’s also super easy to make the components ahead of time.


For the Bake:

  • 1 medium spaghetti squash, cut in half and seeds scraped out
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2 Tablespoons avocado oil
  • Black pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups paleo-friendly enchilada sauce (Try my Whole30 Enchilada Sauce!)
  • 1/4 cup nutritional yeast
  • 2 eggs
  • 1/2 teaspoon sea salt
  • Juice from 1 lime

For the Topping:

  • 3 Roma tomatoes
  • 1 or 2 avocados
  • 1 lime pinch of salt
  • 1/3 cup chopped fresh cilantro


  1. Preheat the oven to 425 degrees F.
  2. Lay the squash, cut-sides up on a large rimmed sheet pan. Lay the chicken next to it. Drizzle
    the oil over the squash and chicken and sprinkle a few pinches of sea salt, black pepper, and
    the cumin on top, too.
  3. Roast for 30-40 minutes until the chicken is just cooked through and the spaghetti squash
    pulls away from the peel easily with a fork. Remove the pan from the oven and let it cool for
    a few minutes so it’s easier to handle.
  4. Prepare a 9×13 baking dish with nonstick spray. Scrape out the spaghetti squash and put it
    into the baking dish. Cut the chicken into bite-sized pieces and scatter it over the squash.
  5. Whisk together the enchilada sauce, nutritional yeast, eggs, 1/2 teaspoon salt, and the lime
    juice. Pour it over the chicken and squash, and then use a fork to swirl it around a bit so the
    squash is mostly coated in sauce.
  6. Return the pan to the oven and bake for another 20 minutes until cooked through and bubbly.
  7. Meanwhile, chop the tomatoes and avocados and put them in a medium bowl. Add the juice
    from 1/2 the lime, a pinch of salt, and the cilantro. Taste, and add more lime juice if
  8. When you’re ready to eat, add the topping to the spaghetti squash bake and serve. 

Nat’s Note: The Whole30 Enchilada Sauce is super easy to make — just whisk it together and let it simmer for a few minutes while the squash and chicken are baking. You could also roast the squash and chicken (and make the enchilada sauce) ahead of time.

From Perry’s Plate

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