Serves 4 – about 6 WW points per serving
Ingredients
- 1 large spaghetti squash, halved lengthwise
- 2 cups shredded cooked chicken breast (skinless)
- 1 (4 oz) can diced green chiles (no added salt)
- 1 green onion, thinly sliced
- ½ cup low-sodium green enchilada sauce
- ½ cup fresh or frozen corn (no salt added)
- ½ cup reduced-fat Mexican cheese blend
- 2 tbsp light crema or plain nonfat Greek yogurt
- 1 tsp chili powder (plus extra for garnish, optional)
- Fresh cilantro, for garnish
- Olive oil spray or 1 tsp olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet. Drizzle cut sides of spaghetti squash with olive oil spray or a small amount of oil, season with salt and pepper. Place cut-side down on baking sheet; roast about 35 minutes until tender. Cool enough to handle.
- Scrape flesh into strands with a fork, leaving about ½ inch of flesh along edges for shell stability. Drain excess liquid in a colander.
- In a large bowl, combine shredded chicken, green chiles, green onion, enchilada sauce, corn, light crema (or Greek yogurt), cilantro, and chili powder. Mix well.
- Add drained squash strands to the chicken mixture and toss gently to combine.
- Spoon filling evenly into the squash shells on the baking sheet. Sprinkle reduced-fat cheese on top.
- Bake for 15–20 minutes until cheese melts and browns slightly.
- Garnish with extra cilantro and chili powder if desired. Serve warm.
