Mexican style green spaghetti squash

60 mins
Serves 1
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Directions

  1. 1Cut the stem off the spaghetti squash.
  2. 2Cut the spaghetti squash in half using a rocking motion.
  3. 3Coat the spaghetti squash with a little oil and salt.
  4. 4Place the spaghetti squash in the oven for about an hour at 400 oF.
  5. 5Roast the poblanos and jalape o in the air fryer.
  6. 6Steam the roasted peppers in a bowl.
  7. 7Remove the skin from the peppers.
  8. 8Blend the peppers with half a block of cream cheese, half a cup of Mexican style crema, some chicken bouillon, a head of cilantro, and a quarter cup of jalape o brine.
  9. 9Cook the chicken cutlets following Rita's recipe.
  10. 10Remove the seeds and strands from the cooked spaghetti squash.
  11. 11Top the chicken cutlets with flaky salt right at the end.
  12. 12Slice the chicken cutlets.

Ingredients

  • 1 Spaghetti squash
  • Oil
  • Salt
  • 2 Poblanos
  • 1 Jalape o
  • 0.5 block Cream cheese
  • 0.5 cup Mexican style crema
  • Chicken bouillon
  • 1 head Cilantro
  • 0.25 cup Jalape o brine

Equipment

OvenAir fryerBowlBlenderPanWire rackCutting boardKnifeTongsFork

Tips

  • Remove the stem from the spaghetti squash to cut it open easier.
  • Keep a little bit of the seeds inside each pepper.
  • Always top your cutlets with some flaky salt right at the end.