Chicken Spaghetti Squash

Chicken Spaghetti Squash 1 large spaghetti squash, halved 2 (10 oz.) cans cream of chicken soup 1 (8 oz.) package sour cream 2 cups cooked chicken, shredded 2 cups Mexican blend cheese, shredded, divided 1 cup salsa 1-2 stalk(s) green onion, finely chopped 2 tablespoons extra-virgin olive oil 1 tablespoon taco seasoning 1/4 teaspoon red pepper flakes, optional Kosher salt and freshly ground pepper Fresh cilantro, optional, garnish Preheat oven to 400º F. Cut spaghetti squash in half lengthwise, scoop out seeds, then drizzle with olive oil and season generously with salt and pepper. Place cut side down in a large baking dish and bake for 30-35 minutes, or until tender. In a large bowl, whisk together soup, sour cream, chicken, 1 cup cheese, salsa, green onion, taco seasoning and red pepper flakes, until everything is evenly combined. Remove spaghetti squash from oven and let rest 10-15 minutes, or until cool enough to handle. Use a fork to shred squash into “spaghetti” strands, leaving enough so that the squash shells are stable, then scoop strands into bowl with chicken filling. Stir together until incorporated, then scoop filling mixture back into spaghetti squash shells. Top with remaining cheese, then return stuffed squash shells to oven and bake for another 15 minutes, or until cheese is melted and bubbly. Remove from oven and top with fresh cilantro. Serve hot and enjoy!