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.

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.