Set the oven to a temperature of 400 degrees Fahrenheit and align a baking sheet with aluminum foil for ease of cleaning post-cooking.

Carefully bisect the spaghetti squash longitudinally. Lightly spray the inner surface with cooking spray and season with refined salt and ground pepper.

Arrange the squash with the cut side facing downwards on the previously prepared baking sheet. Allow it to roast until it achieves a tender consistency, a process that should take approximately 30-40 minutes.

Once cooked, remove the squash from the oven and let it rest for a short duration of roughly 10 minutes. Subsequently, use a fork to extract the fibrous strands and transfer them to a bowl, ensuring that the squash's outer skin is retained for later use.

To ensure optimal consistency, manually compress the spaghetti squash strands to expel any superfluous liquid.

Adjust the oven settings to initiate the broil function.

Utilize a small saucepan and place it over medium heat. Into this, amalgamate the green enchilada sauce, green onion, green chiles, defrosted corn, cilantro, and the previously shredded chicken.

Upon the mixture achieving a uniform warmth, remove the saucepan from the heat source. Subsequently, integrate the Greek yogurt.

Thoroughly combine the enchilada filling with the spaghetti squash strands. Once uniformly mixed, transfer this combination back into the retained squash skins.

Evenly distribute the shredded cheese atop the mixture.

Position the filled squash skins back onto the baking sheet and place them under the broil setting in the oven. Monitor closely and remove once the cheese has melted to satisfaction. Serve upon achieving the desired consistency.