Stuffed Spaghetti Squash with Chicken

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When we decided to get healthier last year, I made a lot of changes. This included beginning to eat foods that I had never eaten before. Granted, right now, I really wonder why I have not tried them.

This dish is Spaghetti Squash that is stuffed with chicken that is flavored with green chilis, enchilada sauce, crema, corn and spiced with Chili powder.

This is the type of meal you get when you decide to play in the kitchen and come up with new foods. When you mix the chicken with cheese and crema, and then season it in a slightly Mexican flavor.

This will not only make your mouth water, you will keep coming back for more.

Frequently Asked Questions:

            Can I freeze this dish?

With the crema, I would not want to freeze the chicken mix. The crema could separate and it would just create a strange texture.

            How do I store this dish?

If you have any left after serving, place it into an airtight container and place it in the refrigerator. It will last for 3 to 4 days.

            Can I use a different Squash?

You could, however, but you need the spaghetti squash to add to the chicken mixture that will then stuff the squash.

What do you need to make Stuffed Spaghetti Squash with Chicken

            1 large Spaghetti Squash cut in half lengthwise

            2 cups chicken, cooked and shredded

            1 green onion, sliced thin

            ½ cup green enchilada sauce

            ½ cup frozen corn

            1 small can green chilis, drained

            ½ cup Mexican blend cheese

            ¼ cup crema

            1 tsp Chili powder, plus more for garnish

            Salt and pepper to taste

            Cilantro for garnish

How to make Stuffed Spaghetti Squash with Chicken

FIRST STEP:

Preheat the oven to 400*

After cutting the squash in half lengthwise, drizzle the squash completely with Olive Oil and season with salt and pepper.

Place the cut side of the squash cut side down and place in the oven and bake for 35 minutes

Allow the squash to cool enough to just be able to handle

SECOND STEP:

Scrape the inside of the squash out, using a fork. Leave about ½ inch space all around

In a separate bowl combine the shredded chicken, crema, green chiles, enchilada sauce, corn and cilantro, chili powder and onions

a)

b)

c)

THIRD STEP:

Mix the squash Spaghetti Strands into the meat mixture

Divide the mix in half and place half into each half of the squash, cover with the Mexican Cheese blend

Return the squash back into the oven and bake for another 15 to 20 minutes, until the cheese is melted and bubbly

Remove from the oven and serve immediately.

YAY!

Enjoy!

YUM!

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