On my way home from work the other day, I was chatting with my sister Francine when she started reading to me from Food Network Magazine about Aarón Sanchez’s favorite meal from his childhood: “Sopa Seca (Mexican Noodle Casserole), for sure, because my mom always made it for us and it is the ultimate comfort food.” Since Francine and I are always talking about our favorite comfort foods and our favorite food memories as kids, she thought I would appreciate hearing about this dish that is completely new to me but so familiar to someone else. To make this dish healthier, I use spaghetti squash, which I cooked al dente so I could fry it before adding my own quick and easy version of the beautiful red sauce and baking.
Spaghetti Squash Sopa Seca (Paleo and Gluten-Free)
- Cooking and Prep: 1 h 15 m
- Serves: 4
Roast the Squash
Preheat the oven to 375 degrees and line a baking sheet with foil.
Carefully slice the spaghetti squash in half lengthwise, scoop out and discard the seeds and place the squash face down on the baking sheet. Bake for 30 minutes, until the squash is beginning to soften and can be scooped out. You don’t want the squash to be fully cooked. Set the squash aside to cool slightly.
Make the Sauce
In a high-speed blender or food processor, combine the onion, one can of crushed tomatoes, chipotle in adobo sauce, green chiles and garlic. Blend the mixture until smooth and thick. If the sauce is too spicy for you, add more crushed tomatoes and blend.
In an oven-safe pan, heat the coconut oil then add the spaghetti squash and cook for four to five minutes, until the squash begins to brown. Add two cups of sauce to the squash and stir to combine.
Cover the pan and transfer the squash to the oven to cook for 30 minutes.
To serve, top with Mexican crema or sour cream, fresh chopped cilantro and feta cheese. You can add other toppings like avocado and cheddar cheese.