1 spaghetti squash
1-1/2 cups cooked shredded chicken breast
1/2 cup green enchilada sauce
1 green onion thinly sliced
4 oz. can diced green chilis
1/2 cup frozen corn, defrosted
1 Tbsp. chopped cilantro (optional)
1/4 cup plain non-fat Greek yogurt
1/2 cup shredded sharp cheddar or monterey jack cheese
Preheat oven to 400 degrees and line baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise, spray the side with cooking spray and sprinkle with salt and pepper.
Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.
Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.
Reserve the squash skins placing them cut size up back on the baking sheet.
Use your hands and squeeze out excess liquid from the spaghetti squash strands then return them to the bowl.
Preheat oven to broil.
In a small saucepan over medium heat, stir together the enchilada sauce , green onions, green chilis, corn, cilantro and shredded chicken.
Once the mixture is warmed through, remove from heat and stir in the yogurt.
Pour the enchilada filling in with the spaghetti squash strands and stir together until combined.
Scoop the filling back into the spaghetti squash shells and top with shredded cheese.
Place the spaghetti squash back onto the backing sheet and broil in the oven until the cheese is melted. Serve and enjoy!