INGREDIENTS
1
large spaghetti squash, halved
2 10 ounce cans
cream of chicken soup
1 8 ounce package
sour cream
2 cups
cooked chicken, shredded
2 cups
Mexican blend cheese, shredded, divided
1 cup
salsa
1
stalk(s) green onion, finely chopped
2 tbsp
extra-virgin olive oil
1 tbsp
taco seasoning
1/4 tsp
red pepper flakes, optional
kosher salt and freshly ground pepper
fresh cilantro, optional, garnish