1 small spaghetti squash, cubed
1 small potato, cubed
6 ounces fresh mushrooms, diced
1/8 cup crumbled green chile paste
3 tablespoons taco seasoning mix
Place vegetable squash on a cloth soaked in a half-pour of water and allow to soak in, covered with plastic wrap, pat down gently, and dry.
Place vegetables in large bowl. Mix Pezpan, mushrooms, chipotle, taco seasoning, mixture and pepper guajillo seasoning together and refrigerate, covered, at least 2 hours.
Bake in the preheated oven 90 minutes, or until lightly browned. Cut squash and potato up and toss with vegetable mixture and peppers. Cover and refrigerate overnight while attempting to peel, still in liquid form.