Southwestern Roasted Spaghetti Squash with a Creamy Roasted Pepper Sauce

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Three years ago I had a large harvest of spaghetti squash, over 140 of them, at 2 to 5 pounds each! After selling and giving away over 100 of them, I still was left with about 3 dozen of them. After canning a bunch
and storing more in the root cellar, I still had a few to prepare soon. This is one recipe I developed. It is a rich, spicy, creamy sauce served over the roasted and prepared squash. An excellent side with most southwestern style meals. The sauce is quite spicy as I like it. If too
hot for you, use less peppers or milder peppers.

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Ingredients

  • 1 large 4 to 5 pound spaghetti squash
  • 3 tablespoons nut or other oil
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chipolte powder
  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 2 red jalapeno peppers
  • 2 green jalapeno peppers
  • 2 Anaheim chili peppers
  • 2 habanero peppers
  • 1 large fine chopped red onion
  • 6 cloves minced garlic
  • 4 coarse chopped plum tomatoes
  • 2 tablespoons fine chopped cilantro
  • 1 tablespoon fine chopped flat leaf parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • Coarse kosher or sea salt
  • Fresh ground black pepper
  • 1/2 cup Crumbled goat cheese
  • 1/2 cup heavy cream
  • 1/2 cup plain yogurt or sour cream
  • Rough chopped cilantro
  • Shredded pepper jack cheese

Preparation

Step 1

Preheat oven to 400 degrees F. Cut squash in half lengthwise, remove seeds. Combine 1/2 tablespoon chili powder, 1 teaspoon cumin, salt and pepper to taste. Brush cut sides of squash with 1-1/2 table - spoons oil, and sprinkle with spice mix. Put squash, cut side down, on a lightly oil brushed, rimmed baking sheet. Roast til squash is tender, about 45 minutes. Let cool about 20 minutes.

Step 2

Meanwhile, make sauce. Roast all peppers over flame, under the broiler, or on a grill, about 10 minutes til peppers are charred black (watch carefully and turn frequently, as some peppers will char faster than others. Put peppers in a brown paper bag or bowl covered with plastic to sweat for about 10 minutes.
Peel off blackened skins and remove seeds, coarsely chop peppers and set aside.

Step 3

When cool enough to handle, scrape squash out of skins lengthwise with a fork in long strands resembling spabhetti noodles. Put in large bowl and keep warm
til sauce is done. To serve, pile on dinner plates just like a serving of spaghetti noodles. Ladle sauce over top. Serve with chopped cilantro and pepper jack
cheese for garnish, if desired.

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This sauce is also excellent over pasta, roasted vegetables, meats, etc. I
make the sauce frequently as it is one of my favorites right now.

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