Can I make the green sauce ahead of time?

Yes. Prepare the poblano-cream cheese sauce up to 2 days ahead; store in an airtight container in the refrigerator and reheat gently before serving.

How do I know when the spaghetti squash is roasted through?

The flesh should shred easily with a fork when pierced. Roast for 35–45 minutes at 400°F until the skin yields slightly to pressure and strands pull apart cleanly.

What can I use instead of Mexican crema?

Sour cream thinned with a splash of milk, crème fraîche, or heavy cream are suitable 1:1 substitutes for a similar creamy texture.

Can I use a different pepper instead of poblanos?

Anaheim or mild green bell peppers work in a pinch, though poblanos offer a deeper, slightly smoky flavor that defines the dish's character.

How do I make the chicken cutlets crispy?

Pound the cutlets thin, season well, dredge lightly in flour or panko, and sauté in hot oil until golden and cooked through, about 3–4 minutes per side.

Mexican Green Spaghetti Squash Boats with Chicken Cutlets

Name: Mexican Green Spaghetti Squash Boats with Chicken Cutlets
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 spaghetti squash; 1 tbsp olive oil; salt, to taste; 3 poblano peppers; 2 jalapeño peppers; 4 oz cream cheese; 1/2 cup Mexican crema; 1 tbsp chicken bouillon powder; 1 bunch cilantro; 1/4 cup pickled jalapeño brine; 2 chicken cutlets, thinly sliced; 1/2 cup frying oil; flaky salt, for garnish

CookOSBeta

Mexican Green Spaghetti Squash Boats with Chicken Cutlets | CookOS

Ingredients

1 spaghetti squash
1 tbsp olive oil
salt, to taste
3 poblano peppers
2 jalapeño peppers
4 oz cream cheese
1/2 cup Mexican crema
1 tbsp chicken bouillon powder
1 bunch cilantro
1/4 cup pickled jalapeño brine
2 chicken cutlets, thinly sliced
1/2 cup frying oil
flaky salt, for garnishoptional

13 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Carefully cut the stem end off the spaghetti squash, then slice it in half lengthwise.
3
Drizzle the inside of the squash halves with olive oil and sprinkle with salt. Place them cut-side down on a parchment-lined baking sheet.
4
Bake for about 1 hour, or until tender.
5
While the squash bakes, roast the poblano and jalapeño peppers until the skins are blistered and charred. This can be done in an air fryer, under a broiler, or over an open flame.
6
Transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes to loosen the skins.
7
Once cool enough to handle, peel the skins off the peppers. You can remove the stems and seeds, or leave some seeds in for extra heat.
8
In a blender, combine the roasted peppers, cream cheese, Mexican crema, chicken bouillon powder, cilantro, and pickled jalapeño brine.
9
Blend until the sauce is completely smooth and creamy.
10
Prepare and cook the chicken cutlets. The video shows them being pan-fried in oil until golden brown and crispy.
11
Transfer the cooked cutlets to a wire rack and immediately sprinkle with flaky salt.
12
Once the spaghetti squash is cooked, use a spoon to scoop out the seeds.
13
Use a fork to scrape the flesh of the squash into spaghetti-like strands.
14
Pour the green sauce over the spaghetti squash strands and mix until well combined.
15
Slice the crispy chicken cutlets into strips.
16
Serve the creamy green spaghetti squash in its shell, topped with the sliced chicken cutlets.