Southwestern Spaghetti Squash With Chipotle Peppers & Queso Fresco Cheese

• 1 whole (3 Lb.) Spaghetti Squash
• 1 whole Chipotle Pepper, Seeds Removed And Finely Chopped (use More For Additional Heat)
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 cups Crumbled Queso Fresco Cheese, Plus More For Garnish
• 1/4 cups Finely Chopped Cilantro, Plus Sprigs For Garnish
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper

1. Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
2. Place the chopped chipotle peppers in a small bowl and whisk in olive oil. Pour the olive oil mixture into the spaghetti squash and toss until combined. Add queso fresco cheese, cilantro, salt, and pepper to the spaghetti squash and toss again. Serve and garnish with additional queso fresco cheese and sprigs of cilantro.

pepper, olive oil, fresco cheese, ubc, kosher salt, ubc

Taken from tastykitchen.com/recipes/sidedishes/southwestern-spaghetti-squash-with-chipotle-peppers-queso-fresco-cheese/ (may not work)