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Recipe by Melinda Strauss

Spaghetti Squash Sopa Seca (Paleo and Gluten-Free)

Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy
1 Hour, 15 Minutes
Diets

Ingredients

Main ingredients

  • 1 medium spaghetti squash

  • 1 medium white onion, chopped

  • 32 ounces Tuscanini Crushed Tomatoes

  • 1 (7-ounce) can chipotle peppers in adobo sauce

  • 1 (4-ounce) can green chiles

  • cloves garlic

  • 1 tablespoon coconut oil or vegetable oil

Toppings

  • fresh cilantro

  • Mexican Crema (can also use sour cream)

  • feta cheese

Directions

Roast the Squash

1.

Preheat the oven to 375 degrees and line a baking sheet with foil.

2.

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

1.

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.

Cook

1.

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.

2.

Cover the pan and transfer the squash to the oven to cook for 30 minutes.

3.

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.

Spaghetti Squash Sopa Seca (Paleo and Gluten-Free)

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