Hatch Chile Spaghetti Squash and Cheese

You know how everyone has certain staples that they keep in their pantries?  I feel like for most people that’s things like canned tomatoes, pasta sauce, pasta. Basics that you can use to throw together a meal pretty quickly.

For me, it’s canned beans and tuna.  Classy. I know.

I rarely ever buy pasta.  It’s one of those things I just don’t even think to buy.  But I’m human and I love mac and cheese.  Sometimes I want that cheesy goodness, but I don’t feel like going to the store to buy pasta.

So I’ll be honest.  This is one of those things I threw together because I haven’t been to the grocery store in almost two weeks (I know, how am I surviving right?).  Spaghetti squash will last a good while on the counter, and I roasted some hatch chiles that Melissa’s Produce sent me a week ago, so we’re good to go.  But don’t worry, just because I threw this together with ingredients on hand, doesn’t mean it’s not delicious.  I’ve been eager to use those hatch chiles and this was seriously delicious.

I think you’ll love it!

hatchspaghettisquashandcheesetextHatch Chile Spaghetti Squash and Cheese

1 spaghetti squash
1 tbsp olive oil
2 fully cooked sausages, diced (optional)
2 tbsp flour
2 cups milk
2 cups cheese
2 hatch chiles, roasted, peeled, seeded and chopped
salt and pepper to taste

Poke holes in your spaghetti squash with a sharp knife and microwave for 5-10 minutes.  The cook time will vary depending on the size of your spaghetti squash.  You’ll know it’s ready when you can run your knife through it fairly easily.

While your spaghetti squash is cooking, heat oil in a large pot.  Once oil is hot, add sausage and brown until crispy on medium/high heat.  Once the sausage is browned, turn the heat down to low and add flour.  Toss with sausage and let it brown a minute or two.  Slowly stream in milk while whisking, breaking up any clumps in the process.  Once the milk is incoporated, add cheese and hatch chiles.  Stir until cheese is melted, taste and season with salt and pepper to your desired amount (I only added a few pinches because I don’t like things too salty).  Turn off heat and set aside.

Now go back to your spaghetti squash.  By now it should be cooked and cool enough to handle.  Slice in half, then spoon out the seeds.  Using a fork, fluff and pull out the strands of the squash.  Add the spaghetti squash to cheese sauce and stir until well combined.  Garnish with extra cheese and hatch chiles if you’d like then serve and enjoy!

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The spaghetti squash I used was enormous.  I’ll be eating this for a few days, but no complaints there.  This has an awesome kick from the hatch chiles, but it’s cooled by the creamy, cheesy sauce.  You can also easily make this vegetarian by omitting the sausage (or using vegetarian sausage).

What I also love about spaghetti squash dishes (oh hey, remember the Buffalo Chicken Spaghetti Squash I made a while back?), is that it doesn’t feel too heavy. While I’m not claiming that this is healthy, I feel a little bit better about eating it than a full plate of pasta.  I think you could make this a bit healthier by reducing the amount of cheese and adding some greens in there.  We all need a little more kale in our life.  I’ll try throwing some in there next time.

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I’ll definitely make this again!

What are some of your pantry staples?

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How to Roast Hatch Chiles

If there’s one thing you learn while growing up in a latino household, it’s how to roast chiles.

Roasting chiles is common, not just in Mexican cooking but also in Guatemalan.  A lot of traditional dishes (like pepian!) include roasted or grilled tomatoes, red peppers and onions.  Our salsa even includes grilled tomatoes.  It’s amazing.  It helps the chiles release all the flavors, and is surprisingly quick and easy.

Remember a while back, Melissa’s Produce sent me one of their produce boxes to try out and with it I made some lettuce wrap burgers?  Well, they were also kind enough to send me an enormous box of hatch chiles (they also have a cool looking Hatch Chile Cookbook in case that interests you.  I haven’t seen it but I like the idea of lots of chiles!.

hatchchiles

I’m going to be honest.  I had never eaten a hatch chile before, but I was up to the challenge of experimenting with them.  I’ve seen hatch chiles a lot on the blogosphere lately, so clearly they’re becoming more common.  But since I had never tried them, I did a bit of research.

Hatch Chiles are from New Mexico.  This is exciting because I just started watching Breaking Bad and all of a sudden New Mexico is the coolest (err most intense?) place in America.  Clearly, I was excited to give these a try.

One of the first things to do before enjoying these chiles is to roast them.  While roasting is not necessarily required (aka you won’t die if you eat it raw), roasting helps them taste amazing, so why not give it a try?

If you’ve never roasted a chile before (and you can do this with any type of chile: poblano, bell pepper, anaheim, etc), here’s a bit of a step by step on how.

How to Roast Hatch Chiles

Put them in a pan without any oil.  Turn the heat on to high.  Let them hang out there for a few minutes.  Once they start to blister, rotate them and let them sit a little longer.  Now it is a good idea to turn on your hood fan if you have one, or open all your windows and potentially turn off your smoke alarm because these babies smoke…

asando chile

Ha! That meme makes me laugh.  Once you got them good and blackened all around, you’re ready to move on.  Also FYI, you can do this on the grill outside to avoid the smoke and smell (even though I think it smells great.  Embrace the chile.) The idea is just to blacken them all around so the skin is practically falling off, like so:

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Put them in a plastic bag and close it up.

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I know.  That’s a little ghetto.  But if you live in a latino household you know that plastic bags are the way to go.  (Note: they’re also a great way to steam tamales and keep tortillas warm… clearly we’re not worried about chemicals because everyone does it.  BPA who?)

But if you’re worried about hot plastic, use a brown paper bag.  The idea is to let the peppers sweat so the skin comes off easily.  Let them chill in the bag for about 15 minutes or until they’re cool enough to handle.

Then, take them out of the bag and peel.  The skin will come off easily.  Slice them in half, remove the tops and scrape out the seeds with a spoon and discard.  I recommend using gloves for this.  I didn’t and my hands were burning the rest of the night (granted I roasted and peeled about 30 chiles so I wasn’t messing around).

Once your chiles are peeled and seeded, they are ready to use!

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At this point, you can store them in the fridge or freezer in an airtight container until you’re ready to use them.  Or you can heat up some tortillas and queso fresco and enjoy right away!

hatch chile and panela

Confession: Jesse and I had this for dinner twice.

Seriously.  Tortilla + Roasted Hatch Chile + Queso Fresco + Avocado and a bit of salt.  Delicious.

Hatch chiles are a good spice level for me.  Less spicy than a jalapeno (with the seeds removed) but full of flavor! If you’re worried about the spice level, mixing them with cheese, cream or sour cream will help bring down the heat level.

I have a few more recipes to come using Hatch Chiles.  I can’t wait to 1. take pics and tell you about it and 2. eat the delicousness that is to come.  Stay tuned for the goodness!

Have you tried Hatch Chiles before?  What’s your favorite way to enjoy them?