Spaghetti Squash Enchilada Bake

This was so good I ended up eating it for breakfast this morning, haha! 

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1 HOUR 15 MINUTES TO PREPARE, SERVES 8

INGREDIENTS

1 large spaghetti squash, cut in half lengthwise
2 cans cooked chicken
1 (4 oz.) can diced green chiles
1 green onion, thinly sliced
1/2 cup green enchilada sauce
1/2 cup Mexican cheese blend
1/4 cup plain yogurt
1 teaspoon chili powder, plus more for garnish, optional
Fresh cilantro, garnish
Olive oil, as needed
Pink salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 400º and line a baking sheet with parchment paper or aluminum foil.
Drizzle both cut sides of spaghetti squash halves with olive oil, then season generously with salt and pepper.
Place cut side down on lined baking sheet and roast for 35 minutes, or until fork tender. Remove from oven and let rest until cool enough to handle.
Use a fork to scrape up the insides of squash, leaving at least 1/2-inch space around bottom and sides. Transfer scraped “spaghetti” to a colander and place in the sink or over a large bowl.
In a separate large bowl, mix together chicken, green chiles, green onion, enchilada sauce, 1/4 cup chopped cilantro, yogurt, and chile powder.
Mix squash strands into sauce mixture, then divide filling in half and pour it back into squash shells.
Return squash to baking sheets, then sprinkle Mexican cheese evenly over the tops.
Place stuffed squash in oven and bake for 15-20 minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot.
Recipe adapted from 12tomatoes