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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 400º and line a baking sheet with parchment paper or aluminum foil.
Step 2
Drizzle both cut sides of spaghetti squash halves with olive oil, then season generously with salt and pepper.
Step 3
Place cut side down on lined baking sheet and roast for 35 minutes, or until fork tender. Remove from oven and let rest until cool enough to handle.
Step 4
Use a fork to scrape up the insides of squash, leaving at least 1/2-inch space around bottom and sides. Transfer scraped “spaghetti” to a colander and place in the sink or over a large bowl.
Step 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.
Step 6
Mix squash strands into sauce mixture, then divide filling in half and pour it back into squash shells.
Step 7
Return squash to baking sheets, then sprinkle Mexican cheese evenly over the tops.
Step 8
Place stuffed squash in oven and bake for 15-20 minutes, or until cheese is melted and bubbly.
Step 9
Remove from oven and serve hot.
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