Mexican Style Green Spaghetti Squash Boats

Étapes7

1. 1

   Étape 1. Roast the spaghetti squash

   1 h

   Halve the squash, coat it with a little oil and salt, and roast it in the oven at 400 for about an hour.

   courge spaghettisel
2. 2

   Étape 2. Roast the peppers

   Roast the poblanos and jalapeño in the air fryer.

3. 3

   Étape 3. Steam and peel the peppers

   Steam the roasted peppers in a bowl and remove the skins, keeping some of the seeds.

   poblanojalapeño
4. 4

   Étape 4. Blend the green sauce

   Blend the peppers with the cream cheese, Mexican crema, chicken bouillon, cilantro and jalapeño brine until smooth.

   poblanofromage à la crèmecrème mexicainebouillon de poulet en poudrecoriandrejus de cornichons
5. 5

   Étape 5. Bread and fry the cutlets

   Bread the chicken cutlets following Rita's chicken cutlet recipe, then fry them in a layer of oil in a frying pan.

   The breading is not listed in the source; follow the linked recipe.

   blanc de poulethuile végétale
6. 6

   Étape 6. Slice the cutlets

   Slice the cooked cutlets.

   blanc de poulet
7. 7

   Étape 7. Assemble the squash boats

   Scrape the squash into strands, toss with the green sauce, fill the squash shells and top with the sliced cutlets and flaky salt.

   courge spaghettiselfromage à la crème