Ingredients
1 large spaghetti squash, halved lengthwise
2 cups cooked chicken, shredded
1 can (4 oz.) 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 or sour cream
1 teaspoon chili powder (extra for garnish, if desired)
Fresh cilantro for garnish
Olive oil, as required
Kosher salt and freshly ground pepper, to taste
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“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
We’re hooked! This will be the third time we’re making this dish this week
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Nana used to make these by the dozen, and freeze them for later!
