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Chicken Enchilada-Stuffed Spaghetti Squash
Chicken Enchilada-Stuffed Spaghetti Squash
11 Reviews
From: EatingWell Magazine, September/October 2016
This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night. If you have leftover cooked chicken on hand, skip Step 2 and stir 2½ cups into the filling. Look for an enchilada sauce with less than 300 mg of sodium per serving, such as Hatch brand.
- By: Breana Lai
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 8-ounce boneless, skinless chicken breasts
- 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
- 1¼ cups red enchilada sauce, divided
- 1 medium zucchini, diced
- 1 cup shredded pepper Jack cheese
Preparation
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Active
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Ready In
- Position racks in upper and lower thirds of oven; preheat to 450degrees F.
- Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 165degrees F, 10 to 15 minutes.
- Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl.
- Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
- Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, ½ teaspoon pepper and ¼ teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese.
- Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.
- Serving size: ½ stuffed squash half
- Per serving: 408 calories; 22 g fat(11 g sat); 4 g fiber; 20 g carbohydrates; 34 g protein; 46 mcg folate; 136 mg cholesterol; 7 g sugars; 0 g added sugars; 1,113 IU vitamin A; 19 mg vitamin C; 278 mg calcium; 2 mg iron; 426 mg sodium; 833 mg potassium
- Nutrition Bonus: Vitamin C (32% daily value), Calcium (28% dv), Vitamin A (22% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 vegetable, 3½ lean meat, 1 high-fat meat
Reviews 11
April 17, 2017
By: masayo_2001
I baked the squash before stuffing. It made the shell almost too soft to stuff. Next time, I will try microwave. My daughter liked it! I think the most important thing is to choose a good enchilada sauce.
April 01, 2017
By: Karen
Love this one! I didn't make any changes to the recipe but I can think of lots of things that would go great with it.
March 07, 2017
By: FeMia
I loved the basics of the recipe, but made a few changes. I boiled the chicken in a mixture of low sodium chicken broth and dry white wine to add flavor to the chicken. I also added onions and mushrooms to the zucchini and sauteed the mixture in a teaspoon of olive oil before adding to the casserole. I also ditched the squash shells and put the mixture into a casserole dish, which made leftovers so much easier. The next time, I will also use a bit more enchilada sauce (perhaps about 4 - 5 oz. more). With my tweaks, the recipe came out quite flavorful, though I would add about 30 more calories per serving to the nutritional info if using my changes.
February 24, 2017
By: Erica Bertoli
I didn't make any substantive changes to the recipe and it was fantastic. I made it with an avocado corn black bean salsa with lemon and lime juice as a side. My whole family loved it and no one complained it was "Mommy's diet food"
January 20, 2017
By: Eva Williams
THis recipe is delicious! I tweaked it a bit to my liking...I sauteed a small onion with the zucchini in 1 Tbsp olive oil until softened before mixing with the spaghetti squash. Then I used my favorite green enchilada sauce. Sooo good! Next time i make it, I think I'll just bake the squash and chicken mixture in a casserole dish rather than back in the shells.
November 10, 2016
By: RNay
I love this recipe! This was my first time baking spaghetti squash and well worth it! I made as directed but added diced green pepper which I needed to use up. The flavor is great and the portions filling. I had it all to myself, so I put extra portions in single serving containers and baked individually later in the week.
November 01, 2016
By: Nataliemichelle
Delicious!!! I added 1/2 a can of black beans to up the fiber but otherwise made the recipe as noted. I only needed one chicken breast for a lb. of chicken. It was wonderful, easy, and looked absolutely beautiful on the plate.
October 28, 2016
By: Galina Leonova
It turned out much better then I anticipated . I used mild enchilada sauce but next time I'll use hot. It was the best recipe for spaghetti squash I cooked so far.
October 21, 2016
By: Patty
liked a lot...something different...and it felt very healthy....I used a rotisserie chicken and Trader Joe's enchilada sauce. It's a good make ahead recipe that can just be heated up when you get home. Also I was concerned that it really wouldn't make 4 servings but a half of squash is plenty...even for my husband.
