Mexican Green Spaghetti Squash Boats with Chicken Cutlets

Preheat your oven to 400°F (200°C).

Carefully cut the stem end off the spaghetti squash, then slice it in half lengthwise.

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.

Bake for about 1 hour, or until tender.

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.

Transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes to loosen the skins.

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.

In a blender, combine the roasted peppers, cream cheese, Mexican crema, chicken bouillon powder, cilantro, and pickled jalapeño brine.

Blend until the sauce is completely smooth and creamy.

Prepare and cook the chicken cutlets. The video shows them being pan-fried in oil until golden brown and crispy.

Transfer the cooked cutlets to a wire rack and immediately sprinkle with flaky salt.

Once the spaghetti squash is cooked, use a spoon to scoop out the seeds.

Use a fork to scrape the flesh of the squash into spaghetti-like strands.

Pour the green sauce over the spaghetti squash strands and mix until well combined.

Slice the crispy chicken cutlets into strips.

Serve the creamy green spaghetti squash in its shell, topped with the sliced chicken cutlets.