Chicken Enchilada-Stuffed Spaghetti Squash
Chicken Enchilada-Stuffed Spaghetti Squash
Yields 4 MetPro Servings Total (1 serving- ¼ stuffed spaghetti squash)
MetPro Serving Breakdown:
Veggie Carbs = 2 (Basic: 10g carbs)
Protein = 2 (Basic: 30g protein)
Fat = .5 (Basic: 7.5g fat)
Ingredients
- 1lb (16oz) boneless skinless chicken breast
- 3lb spaghetti squash, halved lengthwise & seeded
- 4 oz shredded pepper jack cheese
- 1 medium zucchini, diced
- 1 cup red enchilada sauce, divided
Directions
1.) Preheat oven to 450. Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until fully cooked (165 degrees), 10-15 minutes.
2.) Transfer the chicken to a cutting board and shred with 2 forks. Transfer to a large bowl.
3.) Place the squash (cut side down) in a rimmed baking dish and add 2 TBS of water. Bake until the squash is tender, 45-50 minutes.
4.) Use a fork to scrape the squash from the shells into the large bowl with the chicken. Stir in enchilada sauce, zucchini, salt, and pepper.
5.) Place the scooped out shells on a broiler-safe pan. Divide the mixture between the shells and top with cheese.
Bake on the lower rack for 10 minutes.
6.) Move to the upper rack. Turn the broiler on high and broil, watching carefully, until cheese starts to brown, about 2 minutes. To serve, cut each shell in half.
Category: Recipes
