Chicken Enchilada-Stuffed Spaghetti Squash

2 8 oz chicken breasts, cooked and shredded
1 2.5-3 pounds spaghetti squash, cut in half and seeded
1 1/4 cup enchilada sauce, divided
1 medium zucchini, diced
1 cup shredded pepper jack cheese

I always cook my chicken in the slow cooker for about 4 hours on low.  Then shred when somewhat cooled.

To prepare spaghetti squash:  Prick with a fork (like you do a baked potato) and microwave for 5 minutes.  Cut in half and removed seeds.  Place face down in a microwaveable dish and microwave and additional 7-8 minutes.  Allow to cool and use fork to scrape squash out of shells.  (alternatively you may bake for 40-50 minutes at 400 degrees.
  
Place squash, 1 cup of enchilada sauce, half the cheese, shredded chicken and diced zucchini in large bowl.  Mix well.  Place mixture in the shells and top with remaining enchilada sauce and cheese.  Bake at 350 degrees for 20-25 minutes.  Turn the oven to broil and allow cheese to brown.  Remove from oven cut each shell in half.  

Super easy and so good!

NOTE:  Pretty sure I added additional cheese.  🙂