Chicken Enchilada-Stuffed Spaghetti SquashPT50Mhttps://img3.recipesrun.com/201907/2019/1106/bb/e/923112/300x200x50.jpg6 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
By Ellie
6Person
50Minutes
408Calories
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
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
Method
01
Position racks in upper and lower thirds of oven; preheat to 450degrees F.
02
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.
03
Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl.
04
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.)
05
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.
06
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.
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.
01
Information
Gradeeasy
Serving
6 servings
Calorie408 Kcal
Prep Time35 Mins
Cook Time15 Mins
Total Time50 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
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.