Vegetables:
1 yellow pepper
1 red pepper
1 orange pepper
1 small yellow onion
2 portobello mushrooms
1 summer squash
1 zucchini
1/2 cup cauliflower
salt and pepper to taste
olive oil (in pan)
Sauce:
3/4 tsp garlic powder
10 oz cantina style salsa (any will do, but the less chunky the better)
5 tbsp Goya mojo chipotle marinade
3 tbsp butter (we used vegan earth balance with olive oil)
1/2 cup chopped cilantro (with some set aside for garnish)
4 tbsp lime juice (lemon works, too)
1 spaghetti squash
queso fresco (to top)
1 sliced avocado (optional)
Spaghetti Squash:
I'm including two options for cooking this in case you're in a hurry!
Fast: Cut spaghetti squash in half, remove seeds, and place face down on a microwavable plate. Pour in 1/4 a cup of water and put plastic wrap over the squash partially enclosing it. Cook in the microwave on high for 8 minutes or until you can pierce it with a fork.
Oven: Preheat oven to 375 degrees F. Cut spaghetti squash in half and remove seeds. Rub inside portion with olive oil then place face down on a baking sheet. Cook for about 40 minutes or until you can pierce the exterior easily with a fork.
Once cooked, use a fork to gently scrape the inside of the squash from the two halves. Set aside. (You can cook other components while waiting on squash to bake!)
Sauce:
Add butter to pot a large pot or deep pan, and let it melt down. Squeeze in lime juice and sprinkle in chopped cilantro, and wait until the sauce begins to bubble. Pour in the salsa and the chipotle sauce, then add garlic, plus salt and pepper to taste. Stir the ingredients, and let them simmer.
Veggies:
Chop onions and add to olive oil until browned. Add firmer vegetables first (cauliflower, zucchini, summer squash, mushrooms), followed by peppers. Add salt and pepper to taste, and sauté vegetables.
Combine:
Add vegetables and "spaghetti" to sauce. Stir until combined and let heat for about 2 minutes. Serve with crumbled queso fresco on top, then garnish with chopped avocado (optional) and cilantro.
