Chipotle Spaghetti Squash Taco-stacks
This recipe is partly inspired from Smitten Kitchen’s recipe for spaghetti squash tacos (in the cook book, not on her blog), partly from Hawaiian haystacks, and the other part of inspiration came from a fridge packed with bits of leftovers that needed to be used up. These are a little spicy, but you can de-spice by using fewer chipotle peppers and regular tomatoes instead of fire-roasted.
Chipotle Spaghetti Squash Taco-Stacks
1 medium spaghetti squash, halved, seeds scooped out
1 15 oz can fire roasted tomatoes
2-3 chipotle peppers in adobo sauce*
1/4 teaspoon salt
Black beans (heat with a generous sprinkling of garlic salt and a few red pepper flakes)
Diced cooked turkey, chicken, steak, or pork, warmed up
1/2 red bell pepper, chopped
green onion, diced
1-2 cups napa cabbage, sliced thin
Salty or briney cheese like feta or cojita
Preheat oven to 375*. Roast the spaghetti squash cut-side down on a rimmed baking sheet, add about 1 or 1 1/2 cups of water, and cook for 30-45 minutes. When cooled, scrape the insides with a fork to get your “noodles.”
In the blender or a food processor blend the fire roasted tomatoes, chipotle peppers, and salt until the chilies are completely chopped up. You can keep any remaining chipotle peppers in glass jar with a tight fitting lid in the fridge for months and months.
Chop up everything else and put in little piles or little bowls, depending on how many dishes you want to wash afterwards (should go without saying that I make piles and do not dirty cute little prep bowls).
When the squash is done, make a little pile on each plate, sprinkle with salt, and then add the chipotle salsa, beans, meat, cabbage, peppers, tomato, olives, whatever. Top with feta/cojita and cilantro and eat!
You can make this vegetarian by omitting the meat topping.