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
- Position racks in upper and lower thirds of over; preheat to 450 degrees Fahrenheit.
- 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.
- 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).
- 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.