Ingredients
Method
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.
Note