Recipe: Chicken-Enchilada Stuffed Spaghetti Squash

Getting the recommended five servings of veggies every day can be a challenge. Fortunately, we’ve got a few ideas to help! Check out these three veggie-loaded meals that your whole family will love: Chicken-Enchilada Stuffed Spaghetti Squash (below) and Chipotle-Lime Cauliflower Tacos.

 

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Chicken-Enchilada Stuffed Spaghetti Squash

Prep time: 35 minutes Total time: 50 minutes Yield: 4 servings

Ingredients

2 boneless, skinless chicken breasts (8 ounces each)

1 spaghetti squash (2½ to 3 pounds), halved lengthwise and seeded

1¼ cups red enchilada sauce, divided

1 medium zucchini, diced

1 cup Pepper Jack cheese, shredded

½ teaspoon pepper

¼ teaspoon salt

Instructions

  1. Position racks in upper and lower thirds of oven. Preheat oven to 450 degrees.
  2. Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer for 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part registers 165 degrees.
  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 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 an oven at 400 degrees until the squash is tender, 40 to 50 minutes.)
  5. Once cooled, use a fork to scrape the squash from the shells into the large bowl with the chicken. Place the shells on a broiler-safe pan.
  6. Stir 1 cup enchilada sauce, zucchini, pepper and salt into the bowl with the squash flesh and chicken. Divide the mixture between the shells; top with the remaining enchilada sauce and cheese.
  7. 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 info:

 

Serving size: ½ stuffed squash half

Calories: 408

Fat: 22 g

Carbohydrates: 20 g

Protein: 34 g

Fiber: 4 g

Sodium: 426 mg

Potassium: 833 mg