Ingredients
2 medium spaghetti squash
2 cups cooked and shredded chicken
1 can diced green chiles
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup sour cream
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Chopped fresh cilantro for garnish
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves on the baking sheet, cut side down.
Bake the squash for 40-45 minutes until tender.
Mix shredded chicken, green chiles, 3/4 cup of cheese, sour cream, cumin, chili powder, salt, and pepper in a bowl.
Scrape the squash flesh to create strands, leaving a thin layer inside.
Divide the chicken mixture among the squash shells, top with remaining cheese, and bake for 15 minutes.
Garnish with chopped cilantro before serving hot.
Nutrition Facts
Calories:
380
Fat:
18
Carbohydrates:
22
Protein:
30
Sodium:
750
Fiber:
5
Sugar:
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