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.