chicken enchilada stuffed zucchini

i saw this on my fave food blog skinnytaste.com and couldn't wait to try it! i made it for dinner tonight and they were awesome! i've said this before- sometimes the idea of vegetables (i think it may be the texture)grosses me out and i cant eat something if i know that there are veggies in it. i was a little scared that this might be the case because for some reason lately zucchini has been bothering me (no i'm not pregnant- i think its just my tastebuds changing in my old age lol) anyways, that was not the case with these at all and i genuinely enjoyed them!

what i loved best about these is that even though i didnt even attempt to give it to my kids cuz i didnt want to have that battle today, i wrapped the chicken/zucchini mixture in corn tortillas and my kids ate it no problem! yay hidden veggies!!

chicken enchilada stuffed zucchini
http://www.skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html

2 medium zucchini
1 cooked, shredded chicken breast
1 cup (or more to taste) enchilada sauce
3/4 cup shredded mexican cheese

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

In a large saute pan, heat 1/2 cup enchilada sauce. Add zucchini and chicken; mix and cook until zucchini is cooked through. .Add more enchilada sauce if the mixture appears too dry.

Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with chicken mixture, pressing firmly. Top with remaining enchilada sauce and shredded cheese.

Cover with foil and bake for 35 minutes or until cheese is melted and zucchini is cooked through. I topped with light sour cream and some avocado pieces. DEEELISH

cream cheese spaghetti squash casserole

ive made this recipe before with actual spaghetti and i was a huge fan so i decided to try it with spaghetti squash and see if it was still good... i thoroughly enjoyed it and didn't miss the carbs at all!

cream cheese spaghetti squash casserole

1 spaghetti squash
1 cup marinara sauce
4 ounces 1/3 less fat cream cheese
1/4 cup feta cheese, crumbled
1/2 cup mozzarella cheese, shredded
Preheat oven to 350 degrees

Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. Using a fork, scrape the insides of the squash and transfer to a bowl. 

Add cream cheese, feta cheese and marinara sauce to the bowl with spaghetti squash.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. 

Pour into oven safe baking dish and top with mozzarella cheese.
Bake for 30 minutes, until bubbly.