Servings: 8

1 large spaghetti squash, cut in half lengthwise 1 large spaghetti squash, cut in half lengthwise
2 cups cooked chicken, shredded 2 cups cooked chicken, shredded
1 (4 oz.) can diced green chiles 1 (4 oz.) can diced green chiles
1 green onion, thinly sliced 1 green onion, thinly sliced
1/2 cup green enchilada sauce ½ cup green enchilada sauce
1/2 cup fresh or frozen corn ½ cup fresh or frozen corn
1/2 cup Mexican cheese blend ½ cup Mexican cheese blend
1/4 cup crema ¼ cup crema

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 squash, leaving at least ½-inch space around bottom and sides. Transfer scraped “spaghetti” to a colander and place in the sink or over a large bowl.
In a separate large bowl, mix together chicken, green chiles, green onion, enchilada sauce, corn, ¼ cup chopped cilantro, crema, and chile powder.
Mix squash strands into sauce mixture, then divide filling in half and pour it back into squash shells.
Return squash to baking sheets, then sprinkle Mexican cheese evenly over the tops.
Place stuffed squash in oven and bake for 15 to 20 minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot.