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Chicken Enchilada-Stuffed Spaghetti Squash

  • 35 m
  • 50 m
Breana Killeen
“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.”

Ingredients

    • 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

Directions

  • 1 Position racks in upper and lower thirds of oven; preheat to 450degrees F.
  • 2 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.
  • 3 Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl.
  • 4 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.)
  • 5 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.
  • 6 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.
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