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
Crispy Pan-Seared Fish Fillet
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