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–+ servings
Kate Ramos

Baked Spaghetti Squash with Chipotle Cream

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 small spaghetti squash about 2-3 pounds
  • 5 tablespoons olive oil divided
  • 1 teaspoon kosher salt plus more for seasoning
  • 1 medium yellow onion chopped
  • 2 cloves garlic chopped
  • 4 chipotles en adobo chopped
  • 1 cup heavy cream
  • 1 cup veggie broth
  • 1/2 cup breadcrumbs
  • 3 scallions thinly sliced
  • 3 tablespoons chopped cilantro
  • 1/2 cup crumbled Cotija cheese

Method
 

  1. Heat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Drizzle the cut sides with 1 tablespoon olive oil and season well with salt and pepper.
  2. Lay on a parchment-lined baking sheet, cut side down. Bake in oven until knife tender and shreds easily with a fork, about 20-30 minutes.
  3. Meanwhile, heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic and chipotles and cook a minute more. Add cream and broth and bring to a simmer. Cook until slightly thickened, about 5 minutes. Blend with a stick blender until smooth. Add teaspoon of salt, taste and add more salt if needed. Cover and keep warm.
  4. Heat remaining tablespoon of oil in a small frying pan. Add breadcrumbs and season with salt and pepper. Cook, stirring constantly until toasted and golden. Transfer to a bowl and set aside.
  5. To serve: Shred squash into strands, add to cream sauce and gently fold to coat in sauce. Divide between four plates, top with toasted breadcrumbs, sliced scallions, chopped cilantro, and Cotija cheese.

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