Chicken-Stuffed Spaghetti Squash

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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.

Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 8-ounce boneless, skinless chicken breasts

  • 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded

  • 1 ¼ cups red enchilada sauce, divided

  • 1 medium zucchini, diced

  • 1 cup shredded pepper Jack cheese

Directions

  1. Position racks in upper and lower thirds of oven; preheat to 450degrees 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 165degrees 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 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.)

  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, 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.

  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.

    Chicken Enchilada-Stuffed Spaghetti Squash
Originally appeared: EatingWell Magazine, September/October 2016

Nutrition Facts (per serving)

408 Calories
22g Fat
20g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1/2 stuffed squash half
Calories 408
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 34g 69%
Total Fat 22g 28%
Saturated Fat 11g 56%
Cholesterol 136mg 45%
Vitamin A 1113IU 22%
Vitamin C 19mg 21%
Folate 46mcg 12%
Sodium 426mg 19%
Calcium 279mg 21%
Iron 2mg 10%
Magnesium 72mg 17%
Potassium 833mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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