Directions
Prepare the Squash: Preheat your oven to 400ºF (205ºC) and line a baking sheet with parchment paper or aluminum foil. Drizzle the insides of the spaghetti squash halves with olive oil, then season generously with salt and pepper. Lay them cut side down on the prepared baking sheet and roast for about 35 minutes or until they’re fork-tender. Once done, let them cool until they’re manageable to handle.
Squash Transformation: Use a fork to gently scrape the interior of the spaghetti squash, transforming it into spaghetti-like strands. Make sure to maintain a 1/2-inch border to keep the shell intact. Transfer these strands to a colander to drain any excess moisture.
Southwestern Filling: In a mixing bowl, combine the shredded chicken, green chiles, green onion, enchilada sauce, corn, chili powder, crema, and a handful of chopped cilantro. Gently fold the spaghetti squash strands into this mixture, ensuring they are well coated.
Stuff the Squash: Equally divide the flavorful southwestern filling between the two emptied spaghetti squash shells. Place them back onto the baking sheet.
My grandmother prepared every Thanksgiving and again at Christmas! They never failed to fill the house with a delightful aroma and were incredibly easy to make!!
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