GREEN CHILE CHICKEN- STUFFED SPAGHETTI SQUASH

Spice up your dinner routine with a mouthwatering dish – Green Chile Chicken-Stuffed Spaghetti Squash. This delectable recipe combines the earthy flavors of spaghetti squash, the savory goodness of shredded chicken, and the bold kick of green chiles. Let’s embark on a culinary adventure as we explore the step-by-step process of creating this delightful dish.

Ingredients:

Instructions:

1. Preheat Oven: Preheat your oven to 400º and line a baking sheet with parchment paper or aluminum foil.
2. Prepare Spaghetti Squash:
   • Cut the spaghetti squash in half lengthwise.
   • Drizzle both cut sides with olive oil.
   • Season generously with salt and pepper.
3. Roast Squash:
   • Place the squash cut side down on the lined baking sheet.
   • Roast for 35 minutes or until fork-tender.
   • Remove from the oven and let it rest until cool enough to handle.
4. Scrape Squash Strands:
   • Use a fork to scrape up the insides of the squash.
   • Leave at least a 1/2-inch space around the bottom and sides.
   • Transfer the scraped “spaghetti” to a colander.
5. Prepare Chicken Filling:
   • In a large bowl, mix together shredded cooked chicken, diced green chiles, sliced green onion, green enchilada sauce, fresh or frozen corn, chopped cilantro, crema, and chili powder.
6. Combine Squash and Filling:
   • Mix the spaghetti squash strands into the chicken mixture.
   • Divide the filling in half and pour it back into the squash shells.
7. Top with Cheese:
   • Return the stuffed squash to the baking sheet.
   • Sprinkle Mexican cheese blend evenly over the tops.
8. Bake:
   • Place the stuffed squash in the oven and bake for 15-20 minutes or until the cheese is melted and bubbly.
9. Serve Hot:
   • Remove from the oven and serve hot.
   • Garnish with fresh cilantro and optional chili powder.