Chicken Enchilada-Stuffed Spaghetti Squash is a low carbohydrate alternative to taco night!
- 2 8oz boneless, skinless chicken breasts
- 1 spaghetti squash, halved lengthwise and seeded
- 1 ¼ cups red enchilada sauce, divided
- 1 medium zucchini, diced
- 1 cup shredded pepper Jack cheese
1. Position racks in upper and lower thirds of oven; preheat to 450 degrees F.
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 F, 10 to 15 minutes.
3. Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl.
4. Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 Tbsp water. Microwave, uncovered, on high until the flesh is tender, about 10 minutes.
(Alternatively, placed squash halves cut side down on a rimmed baking sheet. Bake in a 400-degree F oven until the squash is tender, 40-50 minutes.)
5. 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 tsp pepper and ¼ tsp salt into the squash and chicken. Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese.
6. 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.
Serving Size: ½ stuffed squash serving
34 grams protein
20 grams carbohydrate
4 grams dietary fiber
22 grams fat
11 grams sat fat
1113 IU Vitamin A
19 mg Vitamin C
46 mcg folate
278 mg calcium
426 mg sodium
Source: Eating Well Magazine
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