Recipe by Delilah’s Farm for The FruitGuys
1 medium spaghetti squash, halved lengthwise and deseeded
1 poblano pepper
1 tablespoon parsley or cilantro, roughly chopped
3 tablespoons olive oil
1 tablespoon cider vinegar or lime juice
1 teaspoon agave nectar (optional)
1 teaspoon salt, divided
1/4 cup mild cheese (Monterey jack, queso fresco, or cotija), grated or crumbled
- Preheat oven to 450°F.
- Place squash halves, cut-side down on a greased, rimmed baking sheet.
- Place poblano pepper on the baking sheet and bake both together.
- Turn pepper over after about 10 minutes and remove when it’s browned all around. Place it in a bowl covered with foil to steam for 5 minutes.
- Remove the poblano’s skin, stem, and seeds.
- Put poblano, herbs, olive oil, garlic, vinegar, agave nectar, 1/2 teaspoon salt, and a pinch of pepper into a blender or food processor and process until smooth.
- Continue roasting the squash until it’s very tender (when a knife is easily inserted), about 25–30 minutes. Remove from oven and turn the squash over, allowing it to cool for about 5 minutes.
- Using a fork, scrape out the flesh so that it looks like strands of spaghetti.
- Place strands in a serving bowl and sprinkle with 1/2 teaspoon salt and a pinch of pepper. Drizzle with poblano sauce and top with cheese.
Serves 4. Prep time, 10 minutes; cook time, 30–40 minutes.
Cook’s note: Poblano peppers tend to be mild, but occasionally you come across one with a kick. Taste it before pureeing. If it’s too hot, use half. If you’d like more heat, add hot sauce to the mixture.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com