Ingredients:

1 large spaghetti squash, halved lengthwise

2 cups shredded cooked chicken

1 (4 oz.) can diced green chiles

1 thinly sliced green onion (or more, if preferred)

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 extra for garnish, optional

1/4 cup fresh cilantro, plus more for garnish

Olive oil

Kosher salt and ground black pepper, to taste

Instructions:

Preheat the oven to 400ºF and line a baking sheet with parchment paper or aluminum foil.
Drizzle olive oil on the cut sides of the spaghetti squash, then generously season with salt and pepper.

Place the squash cut side down on the prepared baking sheet and roast for about 35 minutes, or until it’s tender when pierced with a fork. Once done, take it out of the oven and let it cool until it’s manageable to handle.

Use a fork to scrape the insides of the squash, leaving at least a 1/2-inch border around the edges. Set the scraped strands aside in a strainer to cool.

In a large bowl, combine the shredded chicken, diced green chiles, green onion, guacamole salsa or enchilada sauce, corn, 1/4 cup chopped cilantro, sour cream, and chili powder.

Gently fold the spaghetti squash strands into the chicken mixture using two large spoons. Divide the filling evenly and spoon it back into the squash shells.

Place the stuffed squash back on the baking sheet and bake for another 20-25 minutes. Remove from the oven, sprinkle the tops with cheese, and bake for an additional 5-10 minutes, or until the cheese has melted.

Garnish with extra cilantro and a sprinkle of chili powder, if you like.

Enjoy your delicious stuffed spaghetti squash!