Green Enchilada Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1/2 pound chicken thighs
- 1/2 jar Tomatillo Y Poblano salsa
- 1 cup frozen corn (thawed)
- 1 5 oz container plain yogurt
- shredded cheese for topping
Instructions
- Cut spaghetti squash in half and remove seeds. Spray with olive oil and sprinkle with salt & pepper. Roast cut side down in oven for 30-40 mins at 400 until soft.
- While squash is roasting, cook your chicken in a skillet. Once fully cooked, add in salsa and corn & mix to heat through.
- Remove squash from oven & shred the insides with a fork. Pour yogurt into your chicken mixture, and spoon mixture into the spaghetti squash "boats".
- Top with cheese & put back in the oven until cheese is melted and bubbly. Serve and enjoy!
Tried this recipe?Comment below and let me know how it was!