When we first decided to try eating Paleo, I went in search of this magical vegetable that when baked was just like spaghetti. Yep, I’m talking about good ol’ spaghetti squash. It’s super easy to cook, delicious, and versatile.
I’ve used the squash as a pasta substitute when I felt like “noodles” with my meatballs, but wanted something a little lighter. However, more recently, I’ve started using it as the base to a Mexican-inspired casserole. I love this veggie-packed dish that’s got a great blend of flavors thanks to the subtle sweetness of the spaghetti squash and the spice from the chorizo and green chilies. It also makes a lot, which means leftovers — perfect for those busy weeks when there’s not always the time to cook something new for every meal.
INGREDIENTS: (Serves 6-8)
1 pound chorizo
2 medium bell peppers, chopped
1 large spaghetti squash
1 large onion, chopped
1 can black beans
1 can green chilies
1 cup spicy pasta sauce
Black pepper to season
DIRECTIONS:
1. Preheat oven to 350 F.
2. Cut spaghetti squash in half, drizzle with olive oil and season with black pepper.
3. Turn over so skin is facing up and meaty side of squash is face down. Bake for 45 minutes or so until squash is soft to touch.
4. Heat olive oil in skillet and sauté chopped onion until starts to turn golden. Then add peppers and cook until tender.
5. Add chorizo to veggies and brown.
7. Take off heat and add green chilies and drained black beans.
8. Once spaghetti squash cooked, use fork to dig out meat of squash — creating the “spaghetti.”
9. Drain excess liquid from meat and veggie mixture then combine with squash.
10. Add cup of spicy pasta sauce to squash mixture and combine thoroughly.
11. Bake for 25 minutes and enjoy!
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