1hr 15min prep: 7min cook: 1hr 8min
A quick and easy way to dress up roasted spaghetti squash. Fiesta time!Notes:
- Use your favorite salsa for this dish. I like chipotle-flavored, but pico de gallo would be nice and refreshing too.
Queso blanco is a tangy, firm cheese, similar in texture to feta. Look for it at the cheese counter. If you can’t find it, leave it out, or substitute with a shredded Monterey Jack cheese.
- Fresh Cilantro — 1⁄4 Cup
- Spaghetti Squash — 1
Cheese & Lunchmeat
- Queso Blanco — 1⁄2 Cup
Canned Goods, Soups & Mixes
- Salsa — 1⁄4 Cup
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 1 Tablespoon
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Sheet Pan
- Cut both ends off the spaghetti squash. Stand upright on a flat end, then cut in half from top to bottom. Use a spoon to remove the seeds and stringy membrane. Place both halves on a sheet pan.
- Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Place in a large mixing bowl.
- Preheat the oven to 425 degrees.
- Drizzle the inside of the squash with olive oil and season with salt and pepper. Use your hands to spread the seasoning around evenly. Place on the sheet pan, inside facing down.
- Place the squash in the preheated oven and cook until inside is tender, about 30-40 minutes. Rotate the sheet pan after [15 minutes] to ensure even cooking.
- Let the squash cool slightly so it’s easier to handle.
- Use a fork to scrape out the inside of the squash. Scrape the inside lightly, removing the squash in thin strands. Place the squash strands in the bowl with the cilantro. Reserve one half for final serving, if desired.
- Stir the salsa and queso blanco into the spaghetti squash mixture. Season with salt and pepper to taste.
- Transfer the spaghetti squash with salsa and queso blanco back into the reserved shell, or to a serving bowl or dinner plates. Ready to eat!