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1
Preheat the oven to 350 degrees F.
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2
Cut the spaghetti squash in half lengthwise.
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3
Scoop out and discard the pulp and seeds.
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4
Put one of the squash halves on a plate and lay a wet paper towel over it.
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5
(Use the other half for another use).
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6
Cook the squash covered with the paper towel in the microwave for about 12 minutes (time may vary depending on the microwave).
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7
When its done cooking, with the paper towel still covering the squash, set it aside for about 5 minutes so it will steam a bit longer.
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8
Using a fork, gently pull out the squash strands from the insides of the squash.
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9
Then after all of the strands are pulled out of the squash, add the butter to the strands.
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10
Mix the butter in with the squash so it will melt.
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11
Set aside.
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12
Chop the green onions (including both the green and white parts).
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13
Set aside.
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14
Cut each tortilla into six triangular pieces.
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15
Heat a skillet on medium heat.
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16
Add the canola oil to the skillet (you may need a bit less or possibly more depending on the size of skillet youre using).
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17
Put about 8 to 10 tortilla pieces in the hot oil at a time.
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18
Turn the tortilla chips as they cook until each side is a light golden color.
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19
As youre cooking the tortillas, keep an eye on the oil.
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20
If the chips are cooking too quickly, turn the heat down just a bit.
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21
When the chips are done cooking, set them on a paper towel to absorb the excess oil.
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22
Repeat with any remaining tortillas until youre done.
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23
Put the chips in an oven-proof plate or skillet.
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24
Top them with the spaghetti squash and salt and pepper to taste.
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25
Then top the squash with 3/4 cup shredded cheese (reserving 1/4 cup), the green onions, and some dashes of hot sauce.
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26
Heat in the preheated oven until the cheese starts to melt (about 6 minutes).
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27
Once out of the oven, top the nachos with the remaining grated cheese.
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28
Serve warm right out of the pan!
