Ingredients

The following ingredients have 6 Servings
  • 1 (3 pound) spaghetti squash
  • 1 chipotle pepper (seeded & minced (See Note 1))
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup crumbled queso fresco ((See Note 2))
  • 3 tablespoons minced cilantro
  • 1/2 teaspoon kosher salt ((See Note 3))
  • 1/4 teaspoon ground pepper

Instruction

  • Using a large, sharp knife, pierce the spaghetti squash in several places.
  • Place the spaghetti squash in a glass baking dish and cook in the microwave on high for 12 to 15 minutes (depending on the wattage of your microwave), turning the squash halfway through cooking. The skin should just have a bit of “give” when pressed. If it is collapsing inwards significantly, the squash is likely overcooked.
  • Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
  • Place the chopped chipotle peppers in a small bowl and whisk in olive oil. Pour the olive oil mixture into the spaghetti squash and toss until combined.
  • Add queso fresco cheese, cilantro, salt, and pepper to the spaghetti squash and toss again. Serve.