Cooking Spaghetti Squash Nachos

 
Squash and Nachos!  What’s going on here….this just doesn’t sound right!
Humm….I wonder if there’s an unwritten rule out there that says the words “squash” and “nachos” can’t be used in the same sentence.
Well, hopefully not because the combination of textures works so well together.  And along with some melted cheese and bits of onion……wow, it’s so good!

To me, spaghetti squash on it’s own doesn’t have a lot of taste.  But what I like about it is the texture, it’s got a slight bit of crunch to it.
Not to mention that it’s so much fun to make because out of nowhere, the cooked squash transforms into these spaghetti-type strands.
I cook the spaghetti squash in the microwave.  It’s super easy and turns out great every time.
The hardest part about making this squash is cutting it in half!
What a great way to get your daily veggies!
Let’s check out the ingredients:

Feel free to substitute the corn tortillas and oil with pre-made tortilla chips.  Blue chips would be pretty with this dish.
Here’s how to make it.
Preheat the oven to 350 degrees F.

Using a sturdy knife…..

….very carefully……

……cut the spaghetti squash in half lengthwise.
This is the hardest part.  If the squash is too round and smooth to get a good footing on the cutting board, just cut a thin slice off of the bottom side so the squash will sit more firmly on the cutting board while you cut it in half.

Then using a spoon…..

……scrape the sides….

……scoop out, and discard the pulp and seeds.

Next, put one of the halves on a plate and lay a wet paper towel over it.
Cook the squash covered with the paper towel in the microwave for about 12 minutes (time may vary depending on the microwave).
When it’s done, with the paper towel still covering the squash, set it aside for about 5 minutes so it will steam a bit longer.

Using a fork, gently pull the strands from the inner sides of the squash.  They should come out easily.

Continue to work your way around the edges to pull out all of the strands.

This is the fun part!

It’s just like magic.

How fun was that!

Then after all of the strands are pulled out from the inner sides of the squash, add the butter (the squash should still be warm).

Mix the butter with the squash so it will melt.  Set aside.

Chop the green onions (including both the green and white parts).  Set aside.

Next, cut the tortillas.

Cut each tortilla in six triangular pieces.

No worries if they’re not cut perfectly….

….imperfection gives them character.

Ok…next…

…..heat a skillet on medium heat.

Add the canola oil (you may need a bit less or possibly more depending on the size of skillet you’re using).

Put about 8 to 10 tortilla pieces in the hot oil at a time.

As you’re cooking the tortillas keep an eye on the oil.  If the chips are cooking too quickly, turn the heat down just a bit.

Turn the tortilla chips as they cook until each side is a light golden color.

When the chips are done cooking, set them on a paper towel to absorb the excess oil.

Put the chips in an oven-proof plate or skillet.

Then top the chips with the spaghetti squash.

So that the squash isn’t too glumpy on the chips, spread it out so that a thin layer of it covers most all of the chips.

Next, add salt and pepper to taste.

I added a few dashes of salt and about five dashes of the pepper.

Then top with ¾ cup shredded cheese (reserving ¼ cup).

Feel free to use any type of cheese you like.

Next add the chopped green onions…….

…….and some dashes of hot sauce.
Heat in preheated oven until the cheese starts to melt (about 6 minutes).

Once out of the oven, top the nachos with the remaining grated cheese.

Serve warm right out of the skillet!

Enjoy!

Super delish.

Spaghetti Squash Nachos

Ingredients:

½ of a spaghetti squash (small size)
1 tablespoon butter
8 corn tortillas
½ cup canola oil
1 cup shredded jack cheese
2 green onions
2 teaspoons hot sauce
salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F. Cut the spaghetti squash in half lengthwise. Scoop out and discard the pulp and seeds. Put one of the halves on a plate and lay a wet paper towel over it. Cook the squash covered with the paper towel in the microwave for about 12 minutes (time may vary depending on the microwave). When it’s done cooking, with the paper towel still covering the squash, set it aside for about 5 minutes so it will steam a bit longer.
Using a fork, gently pull out the strands from the inner sides of the squash. Then after all of the strands are pulled out from the inner sides of the squash, add the butter. Mix the butter in with the squash so it will melt. Set aside. Chop the green onions (including both the green and white parts). Set aside.
Cut each tortilla in six triangular pieces. Heat a skillet on medium heat. Add the canola oil (you may need a bit less or possibly more depending on the size of skillet you’re using). Put about 8 to 10 tortilla pieces in the hot oil at a time. Turn the tortilla chips as they cook until each side is a light golden color.
As you’re cooking the tortillas keep an eye on the oil. If the chips are cooking too quickly, turn the heat down just a bit. When the chips are done cooking, set them on a paper towel to absorb the excess oil. Put the chips in an oven-proof plate or skillet. Top them with the spaghetti squash and salt and pepper to taste.
Then top the squash with ¾ cup shredded cheese (reserving ¼ cup), the green onions, and some dashes of hot sauce. Heat in the oven until the cheese starts to melt (about 6 minutes). Once out of the oven, top the nachos with the remaining grated cheese. Serve warm right out of the pan!