Chicken Enchilada-Stuffed Spaghetti Squash PT50M https://img3.recipesrun.com/201907/2019/1106/bb/e/923112/300x200x50.jpg 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

By Ellie

6 Person
50 Minutes
408 Calories
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.

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Chicken Enchilada-Stuffed Spaghetti Squash

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
  • 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
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 Ellie
1078 Recipes
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