Chicken Enchilada-Stuffed Spaghetti Squash

Recipe modified by Strive for Wellness^®

Servings: 4 (Size: ½ stuffed squash half)

Ingredients:

1 pound boneless, skinless chicken breast
2½-3 pound spaghetti squash, halved lengthwise and seeded
1¼ cups red enchilada sauce, divided
1 medium zucchini, diced
1 cup shredded pepper jack cheese
½ teaspoon pepper
¼ teaspoon salt

Directions:

1. Position racks in upper and lower thirds of oven; preheat 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 until an instant-read thermometer inserted into the thickest part registers 165 degrees, approximately 10-15 minutes.
3. Transfer the chicken to a clean cutting board and shred with two 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 oven until the squash is tender, about 40-50 minutes.)
5. Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Add 1 cup enchilada sauce, zucchini, pepper and salt into the bowl with the squash and chicken. Stir to combine. Divide the mixture between the shells; top with the remaining ¼ 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, watching carefully, broil until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.