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Southwestern Roasted Spaghetti Squash with a Creamy Roasted Pepper Sauce


Three years ago I had a large harvest of spaghetti squash, over 140 of them, at 2 to 5 pounds each! After selling and giving away over 100 of them, I still was left with about 3 dozen of them. After canning a bunch
and storing more in the root cellar, I still had a few to prepare soon. This is one recipe I developed. It is a rich, spicy, creamy sauce served over the roasted and prepared squash. An excellent side with most southwestern style meals. The sauce is quite spicy as I like it. If too
hot for you, use less peppers or milder peppers.

Rate this recipe 4.2/5 (14 Votes)


  • 1 large 4 to 5 pound spaghetti squash
  • 3 tablespoons nut or other oil
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chipolte powder
  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 2 red jalapeno peppers
  • 2 green jalapeno peppers
  • 2 Anaheim chili peppers
  • 2 habanero peppers
  • 1 large fine chopped red onion
  • 6 cloves minced garlic
  • 4 coarse chopped plum tomatoes
  • 2 tablespoons fine chopped cilantro
  • 1 tablespoon fine chopped flat leaf parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • Coarse kosher or sea salt
  • Fresh ground black pepper
  • 1/2 cup Crumbled goat cheese
  • 1/2 cup heavy cream
  • 1/2 cup plain yogurt or sour cream
  • Rough chopped cilantro
  • Shredded pepper jack cheese


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 400 degrees F. Cut squash in half lengthwise, remove seeds. Combine 1/2 tablespoon chili powder, 1 teaspoon cumin, salt and pepper to taste. Brush cut sides of squash with 1-1/2 table - spoons oil, and sprinkle with spice mix. Put squash, cut side down, on a lightly oil brushed, rimmed baking sheet. Roast til squash is tender, about 45 minutes. Let cool about 20 minutes.

Step 2

Meanwhile, make sauce. Roast all peppers over flame, under the broiler, or on a grill, about 10 minutes til peppers are charred black (watch carefully and turn frequently, as some peppers will char faster than others. Put peppers in a brown paper bag or bowl covered with plastic to sweat for about 10 minutes.
Peel off blackened skins and remove seeds, coarsely chop peppers and set aside.

Step 3

When cool enough to handle, scrape squash out of skins lengthwise with a fork in long strands resembling spabhetti noodles. Put in large bowl and keep warm
til sauce is done. To serve, pile on dinner plates just like a serving of spaghetti noodles. Ladle sauce over top. Serve with chopped cilantro and pepper jack
cheese for garnish, if desired.


This sauce is also excellent over pasta, roasted vegetables, meats, etc. I
make the sauce frequently as it is one of my favorites right now.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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