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.