Ingredients:

  • 2 large Medium Spaghetti Squash, halved lengthwise and seeded
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Black Pepper, freshly ground, divided
  • 3 cups Cooked Chicken Breast, shredded
  • 1 Tbsp Unsalted Butter
  • 1/2 cup White Onion, finely diced
  • 3 cloves Garlic, minced
  • 7 oz Diced Green Chiles (canned, drained)
  • 4 oz Full-Fat Cream Cheese, softened
  • 1/2 cup Full-Fat Sour Cream (or Greek Yogurt)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1/4 tsp Chili Powder
  • 1 cup Green Enchilada Sauce (high quality)
  • 1 1/2 cups Monterey Jack Cheese, shredded (divided)
  • 2 Tbsp Fresh Cilantro, chopped (for garnish)
  • 4 Lime Wedges (for serving)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy clean-up.
  2. Using a sturdy knife, carefully slice the spaghetti squash in half lengthwise from stem to tip. Scoop out the seeds and stringy bits.
  3. Rub the cut surfaces with olive oil, salt, and pepper. Place the squash cut-side down on the prepared baking sheet. Roast for 40–50 minutes, or until the flesh is easily pierced with a fork. Allow the squash to cool slightly (about 10 minutes).
  4. While the squash is roasting, melt the butter in a large skillet over medium heat. Add the diced onion and sauté until softened (about 5 minutes). Add the garlic and cook for 1 minute more until fragrant.
  5. Reduce the heat to low. Stir in the softened cream cheese, sour cream, diced green chiles, cumin, oregano, and chili powder until a smooth, uniform sauce forms.
  6. Remove the skillet from the heat. Gently fold in the shredded chicken and 1/2 cup of the shredded Monterey Jack cheese. Taste and adjust seasoning as needed.
  7. Using a fork, gently rake the cooked flesh from the squash shells, creating the signature spaghetti strands. Leave about 1/2 inch (1 cm) of flesh attached to the shell to maintain the boat structure. Transfer the squash strands to a large mixing bowl.
  8. Add the creamy chicken filling mixture to the squash strands and toss gently until everything is evenly coated.
  9. Spoon the chicken-squash mixture evenly back into the four empty squash shells, mounding them slightly.
  10. Pour about 1/4 cup (60 ml) of green enchilada sauce over the top of each stuffed shell. Sprinkle generously with the remaining 1 cup of shredded Monterey Jack cheese.
  11. Return the stuffed boats to the oven. Bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the filling is heated through.
  12. Let the boats rest for 5 minutes before serving. Garnish with fresh cilantro and a lime wedge.