Place the cooked meat of the spaghetti squash into a food processor or blender and puree until smooth.
Place the pureed squash into a wire mesh strainer and using a rubber spatula, stir and push as much moisture as possible through the strainer. Discard the liquid.
Place the strained squash meat into a large bowl and add the remaining masa ingredients and mix well. Set aside.
Cooking Tip: To cook a spaghetti squash cut a large slit in the squash with a sharp knife and microwave for 8 – 15 minutes depending on the size of your squash. Cut the cooked squash in half, scoop out the seeds, and use a fork to scrape out the inside strands of the squash until you have 4 cups of the meat.
For the Chicken
Lightly season the chicken thighs with the salt, pepper, granulated garlic, and chili powder.
Heat the lard in a large skillet over medium to medium high heat and brown the chicken thighs on both sides.
Add 2 cups of water to the skillet and bring to a boil, turn the heat down to medium low, cover, and cook for 20-30 minutes or until the chicken is done all the way through. Pull the meat from the bone and shred the chicken. Save the skin and bones to make broth!!
For the Tamales
Bring a large pot of water to a boil, turn the heat off, and soak the corn husks in the water until soft and easy to work with.
Now assemble the tamales! Preheat your oven to 375.
Take a prepared corn husk (do not dry off the corn husk, leave it damp or the “masa” will stick!) and scoop approximately 1/2 a cup of masa (more or less depending on the size of the corn husk) into the middle of the corn husk, spreading the dough so it’s about a 1/4 of an inch thick.
Add a large spoonful of the shredded chicken in the middle of the masa and evenly spread down the middle.
Roll the corn husk and fold up the narrow end.
Place the rolled tamales, flap down on a baking sheet and bake for 25 min.
Turn over and bake for an additional 25 min.
Serve as is or with your favorite salsa OR if you really have some time to kill, make my mole sauce to go with it!!