Chicken Enchilada-Stuffed Spaghetti Squash

These cheesy, saucy stuffed spaghetti squash made 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.

  • Two 8-ounce boneless, skinless chicken breasts
  • One 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1 1/4 cups red enchilada sauce, divided
  • One medium zucchini, diced
  • One cup shredded pepper Jack cheese
  1. Position racks in upper and lower thirds of over; preheat to 450 degrees Fahrenheit.
  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 165 degrees Fahrenheit, 10 to 15 minutes. Transfer the chicken to a clean cutting board and shred with forks. Transfer to a large bowl.
  3. Meanwhile, place squash cut-side down into a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternative: place squash halves cut-side down on a rimmed baking sheet in a 400  degree Fahrenheit oven until the squash is tender, 40 to 50 minutes).
  4. 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.

Serves 4: 1/2 stuffed squash half each.