Guston
Roasted spaghetti squash filled with a creamy green poblano-jalapeño sauce and topped with crispy chicken cutlets.
Nutritionper serving
- approximately 666 kcal
- Protein: approximately 42.5 g, 25% of calories
- Fat: approximately 38.9 g, 51% of calories
- Carbs: approximately 42.3 g, 25% of calories
Not counted: Poblano pepper and Oil.
Mexican
Bowl
Baking
Dinner
Comfort
FallIngredients12
- 1pc
- 1tbsp
- to taste
- 3pc
- 1pc
- 4oz
- 120ml
- 1bunch
- 60ml
- 300g
- 2tbsp
Cookware
- Oven
- Air fryer
- Baking sheet
- Frying pan
- Blender
Contains
Allergens are auto-detected and may be incomplete. Always double-check the ingredients.
Steps7
Step 1. Roast the spaghetti squash
Halve the , coat it with a little and , and roast it in the oven at 400 for about an hour.
Step 2. Roast the peppers
Roast the poblanos and in the air fryer.
Poblano pepperStep 3. Steam and peel the peppers
Steam the roasted in a bowl and remove the skins, keeping some of the seeds.
JalapeñoStep 4. Blend the green sauce
Blend the with the , Mexican , chicken bouillon, and until smooth.
Chicken bouillon powderStep 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.Chicken breastVegetable oilStep 6. Slice the cutlets
Slice the cooked cutlets.
Chicken breastStep 7. Assemble the squash boats
Scrape the into strands, toss with the green sauce, fill the squash shells and top with the sliced cutlets and flaky .
Cream cheese
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