# Mexican style green spaghetti squash

This is a delicious recipe for Mexican style green spaghetti squash served in a squash boat with chicken cutlets.

- Total time: 60 min
- Cuisine: Italian
- Category: Side
- Language: en

## 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

## Instructions

1. Cut the stem off the spaghetti squash.
2. Cut the spaghetti squash in half using a rocking motion.
3. Coat the spaghetti squash with a little oil and salt.
4. Place the spaghetti squash in the oven for about an hour at 400

oF.
5. Roast the poblanos and jalape

o in the air fryer.
6. Steam the roasted peppers in a bowl.
7. Remove the skin from the peppers.
8. Blend 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. Cook the chicken cutlets following Rita's recipe.
10. Remove the seeds and strands from the cooked spaghetti squash.
11. Top the chicken cutlets with flaky salt right at the end.
12. Slice the chicken cutlets.

## Equipment

- Oven
- Air fryer
- Bowl
- Blender
- Pan
- Wire rack
- Cutting board
- Knife
- Tongs
- Fork

## 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.

## Source

- Original video: https://www.instagram.com/reel/DSGFlxzj7Kt/?igsh=Yzhkc213YzQyM3I0
- Recipe page: https://www.cliprecipe.com/recipe/1bc7739e-2840-4379-bcef-44869f9bfea9
- Extracted: 2025-12-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt