Ingredients:
- 1 large spaghetti squash, halved lengthwise
- 2 cups shredded cooked chicken
- 1 (4 oz) can diced green chiles
- 1 green onion, thinly sliced
- ½ cup green enchilada sauce
- ½ cup fresh or frozen corn
- ½ cup Mexican cheese blend
- ¼ cup crema
- 1 teaspoon chili powder (plus extra for garnish, optional)
- Fresh cilantro, for garnish
- Olive oil, as needed
- Kosher salt and freshly ground black pepper, to taste
Instructions:
Roast the Squash: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Drizzle the cut sides of the spaghetti squash halves with olive oil and season generously with salt and pepper. Place them cut-side down on the baking sheet and roast for about 35 minutes, until the flesh is tender when pierced with a fork. Remove from the oven and let cool until easy to handle.
Scrape & Drain: Use a fork to scrape the flesh into noodle-like strands, leaving about half an inch of squash intact along the edges to keep the shells sturdy. Transfer the strands to a colander and allow excess liquid to drain.
Make the Filling: In a large bowl, combine the shredded chicken, diced green chiles, sliced green onion, green enchilada sauce, corn, crema, cilantro, and chili powder. Mix well.
Assemble & Bake: Add the drained spaghetti squash strands to the chicken mixture and stir until well combined. Spoon the filling evenly into the two squash shells on the baking sheet. Sprinkle the Mexican cheese blend evenly over the top. Bake for another 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.
Serve: Remove from the oven and serve warm. Garnish with extra cilantro or a sprinkle of chili powder if you like.
