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.