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.