Lazy Man's Poblano Spaghetti Squash

Okay my recipes will always be approximate, meant to cook with your nose rearrange, expand on or to simply substitute. This can be based on your garden, refrigerator, mood, energy or needs. Maybe I should call myself either the Absentminded Chef or the . . .Dilly Dally Chef. Absent~minded will work; I overcooked the squash. Don't do that ! The texture can make or break the ambiance.

Right, right . . . . "tasted good, but could of had a warm chunky smoothy".

Well you are supposed to stuff them so . . . . .

Poblano at least two

2 pd Spaghetti Squash

Several Portobello mini mushrooms

1 small Red Onion

2 cloves Garlic

Spaghetti sauce of you choice; I used the one with eggplant

Ground pepper corn, to taste

Sea Salt your choice, to taste, mine was the Hawaiian pink

Parmesan, Ramano or Asiago

Grape seed oil, splash to desire

Prep:

To bake the Spaghetti Squash:

poke a bunch of holes in the squash

set the oven to 375 and cook for an hour on shallow cookie sheet

cut both ends, cut in half and scoop out seed

gently fork out the strands

Let cool, but not cold, warm. Don't over cook the squash at any point

to bake Poblanos:

Set oven to 400

Place on cookie sheet

Watch until the skin begins to separate

Flip though out the process

pull out and remove tops pulling out the seed

Dice . . .

If you were to stuff cut a T shape pull out seed

and stuff

Stuffing:

In a pan pour a several splashes of oil to cook onion and garlic

add spices and caramelize

add mushrooms to soften

add sauce

Cook slowly to a simmer

Add Squash

This is where you can choose to dice or T~ slice the Poblanos. If you choose to stuff save some sauce with out squash and smoother the stuffed chili. If you choose to dice, cook with the onions garlic and mushrooms and border with spinach as a garnish.

Lastly, sprinkle your favorite cheese and serve with nutty, grainy garlic toast.

Then have Andy come over and photograph it for the blog.