Spaghetti squash fideos with chipotle, chorizo, crema and avocado (Fideos de calabaza espagueti al chipotle con chorizo, crema y aguacate) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 185) by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream, crème fraîche, or Greek yogurt for crema.

  • lawrencecharcuterie on November 24, 2021

    We think this spicy sauce is a much better pairing for spaghetti squash than our usual marinara style sauces. Likely the avocado and cilantro really lent a hand and of course a fiery chorizo helps. We couldn't put our hands on queso anejo so we used cotija cheese and that worked perfectly fine.

  • mlbatt on October 21, 2020

    Made this with what I had on hand - vegetarian chorizo (Field Roast Mexican Chipotle sausages), and a combination of Parmesan and Asiago cheeses. Cooked the spaghetti squash in the Instant Pot (7 minutes on a trivet, quick release). Used 1/2 the chipotle because the sausage was spicy. Nonfat Greek yogurt was the only one we had in the house, so I added about 1 Tbs of heavy cream. This came out great and we will add it to our favorites.

  • TrishaCP on January 20, 2017

    I'm usually not a huge fan of squash as a pasta substitute, but this preparation was delicious and probably the best spaghetti squash that I've eaten. I didn't want to deal with cutting the spaghetti squash, so roasted it in the oven for about an hour. If you have time, I would make the tomato base ahead of time- I didn't think the sauce flavor was as developed as other fideo recipes that I've tried and I'm thinking it could benefit from sitting overnight. Anyone watching their carbs should definitely think about this recipe.

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