Chicken Enchilada-stuffed Spaghetti Squash 2 8 oz boneless chicken breasts 1 spaghetti squash (approximately 3 pounds) 1 1/4 cups red/green enchilada sauce 1 medium zucchini, diced 1 cup shredded pepper jack cheese
1. Preheat oven to 450 degrees F. Boil chicken with water in a medium sauce pan, covered. Reduce heat to simmer until cooked. (Chicken should read 165 degrees F on thermometer.) Shred chicken with a fork and set aside. 2. Cut spaghetti squash in half, length-wise and place cut-sides down in a dish. Add a tablespoon of water. Microwave on high for 10 minutes or until tender. Use fork to scrape squash into a large bowl. 3. Stir 1 cup enchilada sauce, zucchini, 1/2 teaspoon pepper, 1/4 teaspoon salt, and chicken with the squash. Divide mixture into the shells. 4. Top with enchilada sauce and pepper jack cheese. Bake for 10 minutes to melt cheese.