Green Chile Chicken Squash (Print Version)
# Ingredients:
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01 -
1 large spaghetti squash, cut in half lengthwise
02 -
2 cups cooked chicken, shredded
03 -
1 (4 oz.) can diced green chiles
04 -
1 green onion, thinly sliced
05 -
1/2 cup green enchilada sauce
06 -
1/2 cup fresh or frozen corn
07 -
1/2 cup Mexican cheese blend
08 -
1/4 cup crema
09 -
1 teaspoon chili powder, plus more for garnish, optional
10 -
Fresh cilantro, garnish
11 -
Olive oil, as needed
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 400ºC and line a baking sheet with parchment paper or aluminum foil.
02 -
Drizzle both cut sides of spaghetti squash halves with olive oil, then season generously with salt and pepper. Place cut side down on the lined baking sheet and roast for 35 minutes, or until fork tender. Remove from oven and let rest until cool enough to handle.
03 -
Use a fork to scrape up the insides of squash, leaving at least 1/2-inch space around the bottom and sides. Transfer scraped squash strands to a colander and place in the sink or over a large bowl.
04 -
In a separate large bowl, mix together chicken, green chiles, green onion, enchilada sauce, corn, 1/4 cup chopped cilantro, crema, and chili powder.
05 -
Mix the squash strands into the sauce mixture, then divide the filling in half and pour it back into the squash shells.
06 -
Return the stuffed squash to baking sheets and sprinkle Mexican cheese evenly over the tops. Place in the oven and bake for 15-20 minutes, or until cheese is melted and bubbly.
07 -
Remove from oven and garnish with additional chili powder and fresh cilantro. Serve hot.