Spaghetti squash con queso

This delicious spaghetti squash recipe is the perfect way to enjoy this mild and tender vegetable, and when it's drowning in deliciously spiced cheese sauce it makes an incredibly comforting meal.
Spaghetti squash con quesoBen Dearnley
1H 40M

This recipe is from The Australian Women’s Weekly PURE cookbook.



1.Preheat oven to 180°C/350°F. Grease a large oven tray; line with baking paper.
2.Cut squash in half lengthways; scoop out seeds and discard. Drizzle halves with oil; season. Place squash, cut-side down, on tray. Bake for 40 minutes or until tender.
3.Turn squash flesh-side up. Using a fork; scrape flesh crossways from each squash half into spaghetti like strands; set aside.
4.Remove seeds from half the jalapeños. Finely chop seeded and non-seeded jalapeños. Heat butter in a large saucepan over medium heat. Cook jalapeños and garlic for 3 minutes or until softened. Add smoked paprika, cook for 1 minute. Add chillies in adobo and tomato; increase heat to high. Cook, stirring, for 5 minutes or until liquid has evaporated.
5.Reduce heat to medium; stir through flour until mixture is pasty. Gradually stir in warm milk until mixture is smooth. Stir continuously until mixture boils and thickens.
6.Add cheese, 1 cup at a time, stirring until completely melted and smooth. Fold through spaghetti squash and coriander. Season.
7.Spoon cheese mixture into squash halves. Serve with corn chips and hot sauce.

Four cheese mix is a blend of two types of mozzarella, pecorino romano and cheddar also sometimes sold as pizza cheese.

* You can substitute Tabasco Chipotle Sauce for chipotle chillies in adobo sauce.


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