This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night.
Look for an enchilada sauce with less than 300 mg of sodium per serving, such as Hatch brand.
Transfer the chicken to a clean cutting board and shred with 2 forks.
Transfer to a large bowl.
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 F oven until the squash is tender, 40 to 50 minutes.)
Use a fork to scrape the squash from the shells into the large bowl.
Place the shells on a broiler-safe pan.
Divide the mixture between the shells; top with the remaining 1/4 cup enchilada sauce and cheese.
Bake on the lower rack for 10 minutes.
To serve, cut each shell in half.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
