Ingredients:
1 large spaghetti squash, halved lengthwise
2 cups cooked chicken, shredded
1 can (4 oz.) 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 or sour cream
1 teaspoon chili powder (extra for garnish, if desired)
Fresh cilantro for garnish
Olive oil, as required
Kosher salt and freshly ground pepper, to taste
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PREPARATION:
Prepare the Squash: Preheat your oven to 400ºF (205ºC) and line a baking sheet with parchment paper or aluminum foil. Drizzle the insides of the spaghetti squash halves with olive oil, then season generously with salt and pepper. Lay them cut side down on the prepared baking sheet and roast for about 35 minutes or until they’re fork-tender. Once done, let them cool until they’re manageable to handle.
Squash Transformation: Use a fork to gently scrape the interior of the spaghetti squash, transforming it into spaghetti-like strands. Make sure to maintain a 1/2-inch border to keep the shell intact. Transfer these strands to a colander to drain any excess moisture.
Southwestern Filling: In a mixing bowl, combine the shredded chicken, green chiles, green onion, enchilada sauce, corn, chili powder, crema, and a handful of chopped cilantro. Gently fold the spaghetti squash strands into this mixture, ensuring they are well coated.
Stuff the Squash: Equally divide the flavorful southwestern filling between the two emptied spaghetti squash shells. Place them back onto the baking sheet.
Cheesy Topping: Generously sprinkle the Mexican cheese blend over the stuffed squashes, ensuring a good cheesy layer on top.
Bake to Perfection: Pop the stuffed squashes back into the oven and bake for another 15-20 minutes. The dish is ready when the cheese has melted and turned bubbly, with a hint of golden brown on top.
Serving: Once out of the oven, sprinkle some more chili powder for added zing (optional) and garnish with fresh cilantro. Serve hot and enjoy a guilt-free, flavor-packed meal!
Enjoy !