Mexican Style Green Spaghetti Squash

60 mins
Serves 1
instagram.com

Directions

  1. 1Cut off the stem of the spaghetti squash to allow it to sit flat.
  2. 2Cut off the stem of the spaghetti squash to allow it to sit flat.
  3. 3Cut off the stem of the spaghetti squash to allow it to sit flat.
  4. 4Cut the spaghetti squash in half lengthwise.
  5. 5Cut the spaghetti squash in half lengthwise.
  6. 6Cut the spaghetti squash in half lengthwise.
  7. 7Coat the spaghetti squash halves with a little oil and salt.
  8. 8Coat the spaghetti squash halves with a little oil and salt.
  9. 9Coat the spaghetti squash halves with a little oil and salt.
  10. 10Place the spaghetti squash halves face down on a baking sheet.
  11. 11Place the spaghetti squash halves face down on a baking sheet.
  12. 12Place the spaghetti squash halves face down on a baking sheet.
  13. 13Roast the spaghetti squash in the oven for about an hour at 400 degrees Fahrenheit.
  14. 14Roast the spaghetti squash in the oven for about an hour at 400 degrees Fahrenheit.
  15. 15Roast the spaghetti squash in the oven for about an hour at 400 degrees Fahrenheit.
  16. 16Roast poblano peppers and a jalapeño in the air fryer until they are soft and slightly charred.
  17. 17Roast poblano peppers and a jalapeño in the air fryer until they are soft and slightly charred.
  18. 18Roast poblano peppers and a jalapeño in the air fryer until they are soft and slightly charred.
  19. 19Transfer the roasted peppers to a bowl and cover them with plastic wrap to steam them.
  20. 20Transfer the roasted peppers to a bowl and cover them with plastic wrap to steam them.
  21. 21Transfer the roasted peppers to a bowl and cover them with plastic wrap to steam them.
  22. 22Once steamed, remove the skin from the poblano peppers and jalapeño.
  23. 23Once steamed, remove the skin from the poblano peppers and jalapeño.
  24. 24Once steamed, remove the skin from the poblano peppers and jalapeño.
  25. 25Blend the skinned 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 jalapeño brine from a can of jalapeños.
  26. 26Blend the skinned 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 jalapeño brine from a can of jalapeños.
  27. 27Blend the skinned 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 jalapeño brine from a can of jalapeños.
  28. 28Prepare and fry chicken cutlets following Rita's recipe.
  29. 29Prepare and fry chicken cutlets following Rita's recipe.
  30. 30Prepare and fry chicken cutlets following Rita's recipe.
  31. 31Scrape the cooked spaghetti squash strands from the skin to create "spaghetti."
  32. 32Scrape the cooked spaghetti squash strands from the skin to create "spaghetti."
  33. 33Scrape the cooked spaghetti squash strands from the skin to create "spaghetti."
  34. 34Top the chicken cutlets with some flaky salt.
  35. 35Top the chicken cutlets with some flaky salt.
  36. 36Top the chicken cutlets with some flaky salt.
  37. 37Slice the chicken cutlets into strips.
  38. 38Slice the chicken cutlets into strips.
  39. 39Slice the chicken cutlets into strips.
  40. 40Mix the green sauce with the spaghetti squash strands.
  41. 41Mix the green sauce with the spaghetti squash strands.
  42. 42Mix the green sauce with the spaghetti squash strands.
  43. 43Serve the green spaghetti squash in the squash boat and top with the sliced chicken cutlets.
  44. 44Serve the green spaghetti squash in the squash boat and top with the sliced chicken cutlets.
  45. 45Serve the green spaghetti squash in the squash boat and top with the sliced chicken cutlets.

Ingredients

  • Spaghetti squash
  • Spaghetti squash
  • Spaghetti squash
  • Oil
  • Oil
  • Oil
  • Salt
  • Salt
  • Salt
  • 2 Poblano peppers
  • 2 Poblano peppers
  • 2 Poblano peppers
  • 1 Jalapeño
  • 1 Jalapeño
  • 1 Jalapeño
  • 0.5 block Cream cheese
  • 0.5 block Cream cheese
  • 0.5 block Cream cheese
  • 0.5 cup Mexican style crema
  • 0.5 cup Mexican style crema
  • 0.5 cup Mexican style crema
  • Chicken bouillon
  • Chicken bouillon
  • Chicken bouillon
  • 1 head Cilantro
  • 1 head Cilantro
  • 1 head Cilantro
  • 0.25 cup Jalapeño brine
  • 0.25 cup Jalapeño brine
  • 0.25 cup Jalapeño brine
  • Chicken cutlets
  • Chicken cutlets
  • Chicken cutlets
  • Flaky salt
  • Flaky salt
  • Flaky salt

Equipment

KnifeCutting boardBaking sheetOvenAir fryerBowlPlastic wrapBlenderFrying panTongsWire rack

Tips

  • Remove the stem of the spaghetti squash to cut it open more easily using a rocking motion.
  • Keep a little bit of the seeds inside each poblano pepper for extra flavor.
  • Always top your cutlets with some flaky salt right at the end.