From subscriber Kathleen Mistry

 

Roast or steam the spaghetti squash, scoop out the flesh, and set aside.

Preheat oven to 375.

Butter a Springform pan.

 

For the filling:

Sautee the following in olive oil:

1 small onion

1/2 lg red bell pepper

When soft add 1 chopped chipotle pepper w/ adobo sauce, 2 cloves garlic, 1 t cumin, and 1/2 t salt. Saute a minute more. Add to reserved squash, mix well. Mix in 1/2-1 cup grated cheese. I used mozarella, but cheddar or jack would work too.

 

For the “crust”:

Slice 5 or 6 small yukon gold potatoes very thinly, as thin as you can do it by hand. Layer them into the bottom of the buttered pan first, making two layers and covering all exposed areas. Then work up the sides, overlapping to form a pattern. The butter helps the thin slices stay in place while you’re working.

 

To fill:

Scoop the squash mixture into the pan and spread evenly over potatoes. Beat 3 eggs and about 3/4 cup milk with 3 T flour. Slowly spoon the egg mixture over the squash, kind of poking as you go along, so it gets evenly distributed and soaks in.

 

To bake:

Place pan onto a baking sheet to catch any leaks. I baked mine for about an hour, till it was firm and browned, and the potatoes around the edges were starting to brown. Let cool 10 minutes before slicing.

 

You could also add some rinsed and drained black beans, and/or fresh or frozen corn kernels, both very popular in the Southwest.