Chicken Enchilada-Stuffed Spaghetti Squash

eatingwell.com

MGuerard

2 8-ounce boneless, skinless chicken breasts

1 2 ½- to 3-pound spaghetti squash, halved lengthwise and seeded

1 ¼ cups red enchilada sauce, divided

1 medium zucchini, diced

1 cup shredded pepper Jack cheese

Directions at eatingwell.com

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