Cooking After Class: Stuffed Spaghetti Squash

This Stuffed Spaghetti Squash is a veggie packed, filling meal with a Mexican twist. All the veggies are combined with chicken, enchilada sauce, and topped with pepper jack cheese.

To save time on chopping the zucchini, I used my veggie chopper. Such a handy tool for saving some serious time on food prep. This chopper comes with three different sized chopping plates so it can be used for prepping a variety of foods.

The dish looked beautiful as it came out of the oven. Once you cut the squash in half to serve it, some of the juices will flow out. The kids thought it was a little spicy for their liking. I didn’t mind the spice but felt that there was something missing. The flavor was lacking just a bit for me. If I make it again, I may add in some colored peppers.

Substitutions/Additions made by Cooking After Class for Stuffed Spaghetti Squash:

I baked the spaghetti squash instead of using the microwave method.

Tips from Cooking After Class for making Stuffed Spaghetti Squash:

Plan in advance. If you’re going to bake the squash, be sure you give yourself enough time for it to cook and cool a bit so you can easily shred it.
If you bake the squash, don’t over bake it or the shell will be really soft and difficult to stuff.

RECIPE: Chicken Enchilada Stuffed Spaghetti Squash