Ingredients

1 large spaghetti squash, halved lengthwise

2 cups cooked chicken, shredded

1 can (4 oz.) diced green chiles

1 green onion, thinly sliced

1/2 cup green enchilada sauce

1/2 cup fresh or frozen corn

1/2 cup Mexican cheese blend

1/4 cup crema or sour cream

1 teaspoon chili powder (extra for garnish, if desired)

Fresh cilantro for garnish

Olive oil, as required

Kosher salt and freshly ground pepper, to taste