Go and get seconds, no need to feel guilty about this dish…
Pasta dishes are some of our favorite, just because they can be so versatile and delicious, but we don’t love the calories that come along with them (…nor does our body, sadly). Thankfully, there’s a tasty alternative to our beloved “noodles” that we can eat as much of as we want without feeling guilty – spaghetti squash!
That’s right, this yummy gourd roasts in the oven (all you need is olive oil, salt and pepper), then shreds into pasta-like strands that get perfectly coated in sauce. Trust us, if you haven’t made spaghetti squash before, now’s the time to try. Our version here is a zesty southwestern take on things that absolutely hits the spot. With chicken, green chiles, enchilada sauce and plenty of cheese, this dish is a knock-out, sure to satisfy any lunch or dinner cravings…try it and see for yourself!
Serves 8 | 1 hour 15 minutes
INGREDIENTS
1 large spaghetti squash, cut in half lengthwise
2 cups cooked chicken, shredded
1 (4 oz.) can diced green chiles
1 green onion, thinly sliced
1/2 cup green enchilada sauce
1/2 cup fresh or frozen corn
1/2 cup Mexican cheese blend
1/4 cup crema
1 teaspoon chili powder, plus more for garnish, optional
fresh cilantro, garnish
olive oil, as needed
kosher salt and freshly ground pepper, to taste
PREPARATION
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 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 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 15-20 minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot.
