Gluten-Free Chicken Enchilada-Stuffed Spaghetti Squash

Celiac.com 12/26/2020 - If you're craving enchiladas, but not the hassle or the calories, then this easy, nutritious marriage of chicken, beans, corn, enchilada sauce, and yummy spaghetti squash, is the way to go. A cinch to make, especially if you have some leftover chicken on hand. Be sure to use a gluten-free enchilada sauce, such as Hatch brand. It's a quick, lower calorie way to enjoy enchiladas on a cold night.

Ingredients:

• 2 each 8-ounce boneless, skinless chicken breasts
• 1½ cups chicken broth
• 1 2½-to-3-pound spaghetti squash (about 2 pounds), halved lengthwise and seeded
• 1¼ cups gluten-free red enchilada sauce (Hatch or similar), divided
• 1 medium zucchini, diced
• ½ cup frozen or canned corn
• ½ cup canned black beans
• 1 cup shredded pepper Jack cheese
• 1½ teaspoons salt
• ½ teaspoon ground black pepper

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Directions:
Position racks in upper and lower thirds of oven. 

Heat oven to 450F.

Salt the chicken, and place into a medium saucepan, add chicken broth to cover and bring to a boil. 

Cover, reduce heat, and gently simmer until cooked through.

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 chicken broth. 

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 400F 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. 

Stir 1 cup enchilada sauce, zucchini, corn, beans, ½ teaspoon pepper and ½ teaspoon salt into the squash and chicken. 

Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese.

Bake at 450 F on the lower rack for 10 minutes. 

Move to the upper rack, and broil on high for about 2 minutes, until the cheese starts to bubble and turn brown. 

To serve, cut each shell in half.