1 teaspoon chili powder, plus more for garnish, optional
Fresh cilantro, garnish
Olive oil, as needed
Kosher salt and freshly ground pepper, to taste
Preheat oven to 400 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
Use a fork to scrape up the insides of squash,
leaving at least 1/2-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, 1/4 cup chopped cilantro, crema, and
Mix squash strands into sauce mixture, then
divide filling in half and pour it back into
Return squash to baking sheets, then sprinkle
Mexican cheese evenly over the tops.
Place stuffed squash in oven and bake for 15-20
minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot.
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