Chicken Enchilada-stuffed Spaghetti Squash

This healthy 5-ingredient spaghetti squash recipe is a veggie-packed alternative to taco night. Look for an enchilada sauce with less than 300mg of sodium per serving.

 2 ½ cups cooked shredded chicken
 1 lb spaghetti squash, halved lengthwise and seeded
 1 ¼ cups red enchilada sauce, divided
 1 medium zucchini, diced
 1 cup shredded pepper Jack cheese

1

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, bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

2

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.

3

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.

Recipe Source: Killeen, Breanna. “Chicken Enchilada-Stuffed Spaghetti Squash.” Eating Well, https://www.eatingwell.com/recipe/255158/chicken-enchilada-stuffed-spaghetti-squash/. Accessed August 2018.

Ingredients

 2 ½ cups cooked shredded chicken
 1 lb spaghetti squash, halved lengthwise and seeded
 1 ¼ cups red enchilada sauce, divided
 1 medium zucchini, diced
 1 cup shredded pepper Jack cheese

Directions

1

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, bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

2

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.

3

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.

Chicken Enchilada-stuffed Spaghetti Squash