Spaghetti squash tossed with chicken, green chilies, corn, a flavorful Mexican sauce, topped with melted cheese.
Prep Time15 minutesmins
Cook Time1 hourhr
Servings: 6
Author: Adapted from 12 Tomatoes Green Chili Chicken Stuffed Spaghetti Squash
Ingredients
1large spaghetti squashcut in half lengthwise
2cupscooked chickenshredded
14 oz. can diced green chiles
1thinly sliced green onion (or more, to taste)
1/2cupHerdez guacamole salsa or green enchilada sauce
1/2cupfresh or frozen corn (or Mexi-corn)
1/2cupshredded Mexican cheese blend
1/4cupsour cream
1teaspoonchili powder, plus more for garnish, optional
1/4cupfresh cilantro, plus more for garnish
olive oil
kosher salt and ground black pepper, to taste
Instructions
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 the squash, leaving at least 1/2-inch space around the bottom and sides. Transfer scraped “spaghetti” to a strainer to cool slightly.
In a separate large bowl, mix together chicken, green chiles, green onion, guacamole salsa or enchilada sauce, corn, 1/4 cup chopped cilantro, sour cream, and chile powder.
Toss the squash into the chicken mixture (I use two large spoons), then divide the filling in half and pile it back into the squash shells.
Return squash to baking sheets, and bake for 20-25 minutes. Remove from oven, sprinkle with cheese, then bake 5-10 minutes, or until cheese is melted. Garnish with additional cilantro and a sprinkle of chili powder, if desired.