Southwestern Chipotle Spaghetti Squash
You can never have too many spaghetti squash side dish recipes! This southwest version gets its flavor from smoky chipotle peppers and salty queso fresco.
- 1/2 lb. grass-fed ground beef
- 1/2 cup chopped white onion
- 1/2 cup water
- 1 (15 oz.) can Fresh Thyme organic tomato sauce
- 1 (15 oz.) can Fresh Thyme black beans, rinsed and drained
- 1 bell pepper, seeded and sliced (green, orange, and/or yellow)
- 1/2 cup shredded carrots
- 1 chipotle pepper in adobo sauce, chopped*
- 1 tsp. minced garlic
- 1 tsp. Fresh Thyme chili powder
- 1/4 tsp. Fresh Thyme fine sea salt
- 1 (2 lb.) spaghetti squash
- 1/4 cup Cotija cheese, optional
- 1 avocado, sliced
- 2 Tbsp. chopped fresh cilantro
- Preheat multifunction electric pressure cooker on sauté setting for 2 minutes. Add ground beef and
onion; cook for 8 minutes, stirring frequently. Stir in water, scraping up any bits from the bottom of
the pan. Turn off the multifunction electric pressure cooker.
- Add tomato sauce, black beans, bell pepper, carrots, chipotle pepper, garlic, chili powder, and salt.
- Use a small sharp knife to pierce the squash, making about 10 (½-inch) vents for steam to escape.
Place whole squash on top of the sauce in the multifunction electric pressure cooker.
- Lock the lid in place and close pressure release valve. Pressure-cook on high for 15 minutes. Turn the
multifunction electric pressure cooker off and quick-release the pressure. Carefully remove the lid.
- Remove the squash and cool for 10 minutes. Cut squash in half lengthwise and remove the seeds. Use
a fork to scrape the spaghetti-like strands apart. Serve squash topped with sauce. Garnish with Cotija
cheese, if desired. Top with avocado and cilantro.
* For less heat, use half of a chipotle pepper or omit it.
* In the Slow Cooker: Cook time: 4 or 8 hours: In a skillet, brown ground beef and onion; add to 6-quart
slow cooker, then stir in ½ cup water. Follow recipe steps 2 and 3 to add ingredients to slow cooker. Cover;
cook for 4 hours (high) or 8 hours (low). Continue as in step 5.
Recipe From: Fresh Thyme Market