Green Chile Chicken-Stuffed Spaghetti Squash

DIRECTIONS :

1. Preheat the oven to 400º and line a baking sheet with parchment paper or aluminum foil.
2. Drizzle both cut sides of spaghetti squash halves with olive oil, then season generously with salt and pepper.
3. Place cut side down on a lined baking sheet and roast for 35 minutes, or until fork tender. Remove from oven and let rest until cool enough to handle.
4. Use a fork to scrape up the insides of squash, leaving at least 1/2-inch space around the bottom and sides. Transfer scraped “spaghetti” to a colander and place in the sink or over a large bowl.
5. In a separate large bowl, mix together chicken, green chiles, green onion, enchilada sauce, corn, 1/4 cup chopped cilantro, crema, and chile powder.
6. Mix squash strands into the sauce mixture, then divide the filling in half and pour it back into the squash shells.
7. Return the squash to baking sheets, then sprinkle Mexican cheese evenly over the tops.
8. Place the stuffed squash in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from oven and serve hot.