Shrimp and Spaghetti Squash Chiles Rellenos

Ingredients:

8 Anaheim or large green chilies

3/4 lb medium shrimp, cooked, peeled & deveined

1 small spaghetti squash

1 cup shredded Monterey Jack cheese

1/2 cup low-fat ricotta cheese

1/2 cup whole kernel corn

1 extra large egg

Fresh cilantro or parsley sprigs

Chilies Rellenos Sauce:

1 onion

2 garlic

2 Tbsp oil

2 cup canned tomatoes

4 cup chicken broth

1 tsp salt

1 tsp pepper

1 Tbsp oregano

Directions:
Sauce: Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chilies in boiling sauce for about 5 minutes.

Rellenos: Preheat oven to 425°F. Wash and dry chilies, cut stems from chilies; remove seed and ribs. In a small bowl, stir together shrimp, cheeses, corn, and egg until well mixed. Stuff each chili with about 1/4 cup of the mixture. Spray a baking sheet with aerosol shortening; place stuffed chilies on baking sheet. Cover with foil; bake for 20-25 minutes, or until chilies are soft and filling is heated through. (4 Servings)