Spaghetti Squash Nachos

Preheat the oven to 350 degrees F.

Cut the spaghetti squash in half lengthwise. Scoop out and discard the pulp and seeds. Put one of the squash halves on a plate and lay a wet paper towel over it. (Use the other half for another use).

Cook the squash covered with the paper towel in the microwave for about 12 minutes (time may vary depending on the microwave).

When it’s done cooking, with the paper towel still covering the squash, set it aside for about 5 minutes so it will steam a bit longer.

Using a fork, gently pull out the squash strands from the insides of the squash.

Then after all of the strands are pulled out of the squash, add the butter to the strands. Mix the butter in with the squash so it will melt. Set aside.

Chop the green onions (including both the green and white parts). Set aside.

Cut each tortilla into six triangular pieces.

Heat a skillet on medium heat.

Add the canola oil to the skillet (you may need a bit less or possibly more depending on the size of skillet you’re using).

Put about 8 to 10 tortilla pieces in the hot oil at a time. Turn the tortilla chips as they cook until each side is a light golden color. As you’re cooking the tortillas, keep an eye on the oil. If the chips are cooking too quickly, turn the heat down just a bit. When the chips are done cooking, set them on a paper towel to absorb the excess oil. Repeat with any remaining tortillas until you’re done.

Put the chips in an oven-proof plate or skillet. Top them with the spaghetti squash and salt and pepper to taste.

Then top the squash with ¾ cup shredded cheese (reserving ¼ cup), the green onions, and some dashes of hot sauce.

Heat in the preheated oven until the cheese starts to melt (about 6 minutes).

Once out of the oven, top the nachos with the remaining grated cheese.

Serve warm right out of the pan!