So delicious and easy to make, this cheesy chicken spaghetti squash is a great dinner that the whole family will love. Made with shredded chicken and seasoned with Mexican flavors, every bite is so yummy!
1cupcanned or frozen whole kernel corndrained if canned
1 ½cupscolby jack cheeseshredded
Salt and pepper to taste
Preheat oven to 400°. Spray a 9 x 13 inch pan with non stick spray.
Salt and pepper the spaghetti squash and place upside down on pan. Place in the oven and bake until tender, approximately 30-40 minutes.
In a medium bowl, mix chicken, corn, salsa, and cumin together. Heat in the microwave until warm. Remove and add the sour cream.
Remove from oven and let cool for 10 minutes. Line a large bowl with layered paper towels or a clean dish towel. Using a fork scrape squash from the skin and place in a towel lined bowl. Save the skins to refill.
Turn on broiler in oven.
Gather the towel together and squeeze the squash to remove as much moisture as possible. You may need to replace paper towels or kitchen towel and repeat a second time.
Place spaghetti squash back in bowl. Add the chicken mixture and mix.
Refill the skins with the spaghetti squash mixture. Cover with cheese and place in pan.
Place on highest shelf possible under the broiler. Leave under the broiler until cheese is melted.
Remove and serve.
May be stored in the refrigerator up to 4 days. Remove and heat before serving.
Bake the spaghetti squash cut side down, this will create steam making the flesh easier to remove.
You can make this recipe healthier by using low fat cream cheese if you'd like.