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.
Lawton Food Bank
PO Box 3812 1819 SW Sheridan Road Lawton, OK 73502 580-353-7994