- 1 large spaghetti squash, cut in half lengthwise
- 2 cups cooked chicken, shredded
- 1 (4 oz.) can diced green chiles
- 1 green onion, thinly sliced
- 1/2 cup green enchilada sauce
- 1/2 cup fresh or frozen corn
- 1/2 cup Mexican cheese blend
- 1/4 cup crema
- 1 teaspoon chili powder, plus more for garnish, optional
- fresh cilantro, garnish
- olive oil, as needed
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 400º and line a baking sheet with parchment paper or aluminum foil.
- Drizzle both cut sides of spaghetti squash halves with olive oil, then season generously with salt and pepper.
- Place cut side down on lined baking sheet and roast for 35 minutes, or until fork tender. Remove from oven and let rest until cool enough to handle.
- Use a fork to scrape up the insides of squash, leaving at least 1/2-inch space around bottom and sides. Transfer scraped “spaghetti” to a colander and place in the sink or over a large bowl.
- In a separate large bowl, mix together chicken, green chiles, green onion, enchilada sauce, corn, 1/4 cup chopped cilantro, crema, and chile powder.
- Mix squash strands into sauce mixture, then divide filling in half and pour it back into squash shells.
- Return squash to baking sheets, then sprinkle Mexican cheese evenly over the tops.
- Place stuffed squash in oven and bake for 15-20 minutes, or until cheese is melted and bubbly.
- Remove from oven and serve hot.
Source : allrecipes.Com