Green Chile and Chicken Stuffed Spaghetti Squash

1 large spaghetti squash, cut in half lengthwise, seeds removed
2 cups cooked chicken, shredded
1/2 cup Santa Fe Seasons Flame Roasted Hatch Green Chile
1 green onion, thinly sliced
1/2 cup Hatch Chile Verde
1/2 cup fresh or frozen corn
1/2 cup Cheddar Jack cheese, shredded
1/2 cup Mexican crema
1 tsp. chili powder
fresh cilantro for garnish
olive oil, as needed
salt and pepper to taste

Preheat oven to 400F and line a baking sheet with foil or parchment
Drizzle, both cut sides of spaghetti squash halves with olive oil and season with salt and pepper
Place cut side down on baking sheet and roast 35 minutes, until fork tender
Remove from oven and let rest until cool enough to handle
Use a fork to scrape the insides of the squash, leaving 1/2 inch space around the bottom and sides
Transfer squash to a colander and place over a large bowl
In a separate bowl, mix together the chicken, green chile, green onion, chile verde, corn, cilantro crema and chili powder
Mix squash with the sauce, fill the squash shells and top with cheese
Bake 15-20 minutes, until cheese is melted
Remove from oven and serve hot

Click here for Santa Fe Seasons Flame Roasted Hatch Green Chile

Click here for Hatch Chile Verde