Chicken Enchilada-Stuffed Spaghetti Squash PT50M https://img3.recipesrun.com/201907/2019/1106/bb/e/923112/300x200x90.jpg 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. 6 servings Ingredients: 1 cup shredded pepper Jack cheese 1 medium zucchini, diced 1¼ cups red enchilada sauce, divided 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded 2 8-ounce boneless, skinless chicken breasts

Chicken Enchilada-Stuffed Spaghetti Squash

4.4

( By Ellie )

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.

Chicken Enchilada-Stuffed Spaghetti Squash

01 Information

Grade easy
Serving 6 servings
Calorie 408 Kcal
Prep Time 35 Mins
Cook Time 15 Mins
Total Time 50 Mins

02 Ingredients

- 1 cup shredded pepper Jack cheese
- 1 medium zucchini, diced
- 1¼ cups red enchilada sauce, divided
- 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
- 2 8-ounce boneless, skinless chicken breasts

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03 Method

Step 1

Position racks in upper and lower thirds of oven; preheat to 450degrees F.
Step 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.
Step 3

Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl.
Step 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.)
Step 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.
Step 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.

04 Author

Ellie

1078 Recipes

Chicken Enchilada-Stuffed Spaghetti Squash

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