Southwestern Spaghetti Squash Recipe with Chipotle Peppers, Cilantro & Queso Fresco Cheese

As fall slips in through the seams of summer, vegetable gardens are producing their last offerings of the growing season. The tomatoes that we pick now need to be eaten within 24 hours before turning into wrinkled specimens, good only for throwing at bad Shakespearean actors. Delicate produce will simply not do in the cold months that are just around the corner. We need vegetables that can walk five miles to school in a foot of snow – hardy specimens that can kick all of the other vegetables’ booties. Thankfully, Mother Nature knows what she’s doing. This is the time of year when many types of squash become ready for harvest. Winter squash, such as butternut, spaghetti, and acorn, are named that not because they are harvested in winter, but rather because they can be stored through the long, cold months. If kept in a slightly cool environment with good air circulation, these squash can be stored for up to six months. Now that is what I call a vegetable with chutzpah.

The last time I prepared spaghetti squash, I combined with spinach, feta cheese, and white beans for a light, healthy vegetarian meal. This recipe, however, works best as a side dish, unless you add in some protein, such as black beans. I had some queso fresco cheese left over from the Corn Muffins with Poblano Chile Peppers, Fresh Corn & Queso Fresco Cheese. Combined with the cheese, a light dressing of chipotle peppers (sold in a can with adobo sauce) and olive oil, and a good handful of chopped cilantro, the spaghetti squash takes on a Southwestern flavor that could accompany dishes such as Rick Bayless’ Smoky Peanut Mole with Pork Tenderloin or Roasted Tomatillo Shrimp Taco with Honey-Lime Slaw.

Using a large, sharp knife, pierce a 3-pound spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. 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.

Remove seeds and finely chop one or two (depending on your heat tolerance) chipotle peppers in adobo sauce (you will not use the extra sauce in this recipe). Place the chopped peppers in a small bowl and whisk in 2 tablespoons extra-virgin olive oil. Pour the olive oil mixture into the spaghetti squash and toss until combined. Add 1/2 cup crumbled queso fresco cheese, 1/4 cup finely chopped cilantro, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the spaghetti squash and toss again. Serve and garnish with additional queso fresco cheese and sprigs of cilantro.

Other spaghetti squash recipes:

Cookin’ Canuck’s Spaghetti Squash with Spinach, Feta, Basil & White Beans
Smitten Kitchen’s Moroccan-Spiced Spaghetti Squash
Kalyn’s Kitchen’s Twice-Baked Spaghetti Squash with Pesto & Parmesan
The Kitchn’s Spaghetti Squash with Ricotta, Sage & Pine Nuts
Love & Olive Oil’s Spaghetti Squash with Tomatoes, Basil & Parmesan

Southwestern Spaghetti Squash with Chipotle Peppers, Cilantro & Queso Fresco Cheese

1 (3 lb.) spaghetti squash
1 or 2 chipotle peppers in adobo sauce, seeded and finely chopped (you will not use the sauce)
2 tbsp extra-virgin olive oil
1/2 cup crumbled queso fresco cheese, plus more for garnish
1/4 cup finely chopped cilantro, plus sprigs for garnish
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. 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 and garnish with additional queso fresco cheese and sprigs of cilantro.

Serves 6 to 8 as a side dish.

Printable recipe

Tagged as: Sides, spaghetti, squash, vegetable, vegetarian