- 1 spaghetti squash
- ½ onion, sliced
- 4 cloves Musso Farms fire-roasted garlic, thinly sliced
- ½ jar Pueblo Chile Pasta Sauce
- ¼ cup extra virgin olive oil
- Coarse Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 oz Green Chile Philpott Goat Cheese
- Cutting board
- 8-10 inch French Knife, very sharp
- Stainless steel ¼ cup measuring cup or ice cream scoop
- Bowl for discarded seeds
- Baking sheet
- 2 forks
- Bowl for shredded squash
- Large sauté pan
- 1 pair of tongs
- Cheese grater
- Serving dish
Gather all your ingredients and equipment. Preheat the oven to 375 °F.
To prepare the spaghetti squash: Slice off each end of the squash. Stand it up vertically so that one of the flat sides is stable on the cutting board. Carefully slice the squash lengthwise from top to bottom, being careful not to force the knife. Once the squash is cut in half, use the measuring cup or ice cream scoop to remove seeds and stringy bits from the center. Be careful not to scrape away any flesh.
Generously coat all sides of the squash with olive oil, salt, and pepper, reserving a few tablespoons for later. Bake in the oven uncovered for 50 minutes. Let the squash cool slightly.
Once squash has cooled, use forks to shred squash and pull away from the skin.
Heat 3-4 tablespoons of olive oil in a sauté pan over medium high heat. Add onions and cook until completely soft and onions begin picking up a little golden color, about 5-10 minutes.
Add garlic and continue cooking for 1-2 minutes until fragrant.
Add the shredded spaghetti squash and gently toss with the oil, onions and garlic.
Mix in the pasta sauce, and simmer for 2-3 minutes. Taste for seasoning. Just before serving, grate some cheese over the top. Serve immediately.