Green Chili Chicken Stuffed Spaghetti Squash
INGREDIENTS:
1 large spaghetti squash cut in half lengthwise
2 cups cooked chicken shredded
1 4 oz. can diced green chiles
1 thinly sliced green onion (or more, to taste)
1/2 cup Herdez guacamole salsa or green enchilada sauce
1/2 cup fresh or frozen corn (or Mexi-corn)
1/2 cup shredded Mexican cheese blend
1/4 cup sour cream
1 teaspoon chili powder, plus more for garnish, optional
1/4 cup fresh cilantro, plus more for garnish
olive oil
kosher salt and ground black pepper, to taste
DIRECTIONS:
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 …
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