Name: Chicken-Stuffed Spaghetti Squash
Cook time: 35 min
Total time: 50 min
Ingredients: 2 8-ounce boneless, skinless chicken breasts; 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded; 1.25 cups red enchilada sauce, divided; 1 medium zucchini, diced; 1 cup shredded pepper Jack cheese

Chicken-Stuffed Spaghetti Squash

4.5

(20)

18 Reviews

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 2 1/2 cups into the filling. Look for an enchilada sauce with less than 300 mg of sodium per serving, such as Hatch brand.

Breana Lai Killeen, M.P.H., RD

Updated on September 12, 2022

Cook Time:

35 mins

Additional Time:

15 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Bone Health Egg Free Gluten-Free Healthy Aging Healthy Immunity High Calcium High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 8-ounce boneless, skinless chicken breasts
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 ¼ cups red enchilada sauce, divided
1 medium zucchini, diced
1 cup shredded pepper Jack cheese

Directions

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 degrees 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, 1/2 teaspoon pepper and 1/4 teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining 1/4 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.

Nutrition Facts (per serving)

408	Calories
22g	Fat
20g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1/2 stuffed squash half
Calories 408
% Daily Value *
Total Carbohydrate 20g	7%
Dietary Fiber 4g	15%
Total Sugars 7g
Protein 34g	69%
Total Fat 22g	28%
Saturated Fat 11g	56%
Cholesterol 136mg	45%
Vitamin A 1113IU	22%
Vitamin C 19mg	21%
Folate 46mcg	12%
Sodium 426mg	19%
Calcium 279mg	21%
Iron 2mg	10%
Magnesium 72mg	17%
Potassium 833mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.