CHICKEN ENCHILADA-STUFFED SPAGHETTI SQUASH

Chicken Enchilada-Stuffed Spaghetti Squash image

Number Of Ingredients 5

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1 pound boneless, skinless chicken breats
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 1/4 cup red enchilada sauce, divided (hatch flavor for lowest sodium)
1 zucchini, diced
1 cup pepper Jack cheese, shredded

Steps:

1. Position racks in upper and lower thirds of oven, preheat to 450
2. Boil chicken. Cover, reduce heat to low and gently simmer until internal temperature 165, 10 to 15 minutes. Shred and transfer to large bowl.
3. Microwave squash cut side down with 2 tbsp of water for 10 minutes until flesh is tender. (alt. bake at 400 degrees for 40-50 minutes)
4. Scrape squash from shell and add to chicken. Add 1 c enchilada sauce, zucchini, 1/2 tsp pepper and 1/4 tsp salt. Fill squash shells with mixture and top with remaining sauce and cheese.
5. Place on lowest rack for 10 minutes. Move to upper rack and broil until cheese starts to brown. To serve cut each shell in half.