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Chicken Enchilada-Stuffed Spaghetti Squash
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Fall is in full swing and this is the perfect dinner for a cozy evening at home…. Spaghetti squash is a healthy alternative and this is full of flavor!
Serving size: 1/2 stuffed
squash half
Active 35 m Ready In 50 m
Ingredients
2 8-ounce boneless, skinless chicken breasts
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 1/4 cups red enchilada sauce, divided
1 medium zucchini, diced
1 cup shredded pepper Jack cheese
Directions
Position racks in upper and lower thirds of oven; preheat to
450 degrees F.
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.
Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer
to a large bowl. 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.) 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, 1/2 teaspoon pepper and 1/4 teaspoon salt into the squash and
chicken. Divide the mixture between the shells; top with the remaining 1/4 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.
Nutrition
Per serving: 408 calories; 22 g fat(11 g sat); 4 g fiber; 20 g carbohydrates; 34 g protein; 46 mcg folate; 136 mg cholesterol; 7 g sugars; 0 g added sugars; 1113 IU vitamin A; 19 mg vitamin C; 278 mg calcium; 2 mg iron; 426 mg sodium; 833 mg potassium