Rating: 4.58 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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 Killeen
Source: EatingWell Magazine, September/October 2016

Gallery

Read the full recipe after the video.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 450degrees F.

    Advertisement
  • 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

408 calories; protein 34.3g; carbohydrates 19.7g; dietary fiber 4.1g; sugars 6.7g; fat 22.1g; saturated fat 11.1g; cholesterol 136.3mg; vitamin a iu 1113.1IU; vitamin c 19.3mg; folate 46.2mcg; calcium 278.5mg; iron 1.8mg; magnesium 71.5mg; potassium 832.9mg; sodium 425.9mg; thiamin 0.2mg.
Advertisement