Chicken-Stuffed Spaghetti Squash
This healthy 5-ingredient spaghetti squash recipe is 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. Look for an enchilada sauce with less than 300 mg of sodium per serving, such as Hatch brand.
Ingredients
- 2 Chicken Breasts 8 ounces each, skinless
- 1 Spaghetti Squash Halved lengthwise and seeded
- 1¼ cups Enchilada Sauce Divided
- 1 Zucchini Medium, diced
- 1 cup Pepper Jack Cheese Shredded
Equipment
- Stovetop
- Saucepan Medium
- Large Bowl
- Microwave Safe Dish
- Oven
Instructions
- 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 165 degrees 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 degrees 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
Nutrition Facts
Chicken-Stuffed Spaghetti Squash
Amount per Serving
Calories
347
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
6
g
38
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
97
mg
32
%
Sodium
996
mg
43
%
Potassium
830
mg
24
%
Carbohydrates
25
g
8
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
34
g
68
%
Vitamin A
1139
IU
23
%
Vitamin C
17
mg
21
%
Calcium
280
mg
28
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken Breasts, Enchilada Sauce, Pepper Jack Cheese, Spaghetti Squash, Zucchini