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.

Ingredients

• 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

Directions

1. 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.
2. Add tomato sauce, black beans, bell pepper, carrots, chipotle pepper, garlic, chili powder, and salt.
3. 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.
4. 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.
5. 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