Print Options:

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

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.)


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.


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.

ver: 3.5.1 | last updated: