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.

Related Tags

Chicken Enchilada-Stuffed Spaghetti Squash

4.7

( By Ellie )

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

1078 Recipes

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