Directions
- 1Cut off the stem of the spaghetti squash to allow it to sit flat.
- 2Cut the spaghetti squash in half lengthwise.
- 3Coat the spaghetti squash halves with a little oil and salt.
- 4Place the spaghetti squash halves face down on a baking sheet.
- 5Roast the spaghetti squash in the oven for about an hour at 400 degrees Fahrenheit.
- 6Roast poblano peppers and a jalapeño in the air fryer until they are soft and slightly charred.
- 7Transfer the roasted peppers to a bowl and cover them with plastic wrap to steam them.
- 8Once steamed, remove the skin from the poblano peppers and jalapeño.
- 9Blend 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.
- 10Prepare and fry chicken cutlets following Rita's recipe.
- 11Scrape the cooked spaghetti squash strands from the skin to create "spaghetti."
- 12Top the chicken cutlets with some flaky salt.
- 13Slice the chicken cutlets into strips.
- 14Mix the green sauce with the spaghetti squash strands.
- 15Serve the green spaghetti squash in the squash boat and top with the sliced chicken cutlets.
Ingredients
- Spaghetti squash
- Oil
- Salt
- 2 Poblano peppers
- 1 Jalapeño
- 0.5 block Cream cheese
- 0.5 cup Mexican style crema
- Chicken bouillon
- 1 head Cilantro
- 0.25 cup Jalapeño brine
- Chicken cutlets
- 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.
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