The Aunt Nancy Special

Preheat oven to 400F, cut spaghetti squash in half lengthwise, scoop out seedy guts, rub with a little olive oil and bake cut sides down for 35-50 min (depending on if you open the oven). Meanwhile, cook 2 large or 3 med chicken breasts (or one block shredded tofu) with seasonings (cajun is great). In a big bowl, mix chopped chilles, green onion, 1/2 cup enchilada sauce, 1/2 cup corn (this is pretty important actually), 1/4 cup sour cream, cilantro, more cajun seasoning. Add the cooked (shredded) chicken or tofu. Mix. Take squash out when done, scrape out the cooked spaghetti flesh, mix it into the other stuff in the big bowl. Top with a little shredded queso fresco or other fresh Mexican cheese. Bake 15 more min.
Note: if you want to roast the squash seeds at the same time to make pepitas to put on top, just put seeds with a little olive oil and seasoning onto tray with squash for 15-20 min.
Accompaniments: sliced avocado, hot sauce, cilantro, chopped chilles, sour cream. All go well.