Spaghetti Squash Chorizo Bake

Yes, this was just my first serving…

Well, it has been hard finding time for this blog since I moved into the new house. I have to admit it’s because we’ve been so wonderfully spoiled with our new home! First of all, we’ve got the landlord to beat all landlords, a ridiculously big lot perfect for planting a garden and letting the dog run like crazy, a spare room for guests, plenty of storage space for bikes and a spare freezer…oh, the list goes on. Sorry to go on about it, but after living in what now feels like a cave for five years, I’m more than a little excited about what I’ve got now!

And between having our lovely friends drop in for visits, digging and planting the garden, training for a half-marathon and actually working, it’s been hard to sit down and get some of the recipes on to the blog. This is one that I conjured up with stuff out of the fridge a few weeks ago when The Husband was back down in Laguna on business and I was all on my lonesome.

I put it down for breakfast, lunch and dinner categories because I actually ate it for all three meals. That’s how good it was! I made it with my favorite sausage—Mulay’s all the way—but if my vegan friends wanted to sub Soyrizo and use some vegan cheeze, you’d have a mighty tasty meal. Seriously. This was hard to share with The Husband when he got home. Actually, he’s lucky there was any left!

This is a great thing to make with spaghetti squash, especially if you need a cold-weather dish of comfort food. And a tip I learned recently—stop trying to cut the squash in half! If you’ve got the time, bake it whole. Stab it a few times (carefully) with a knife, then stick the whole thing in the oven on a baking tray for 40 minutes at 350°F. At that point, cut the stem end off, then slice in half. See if it’s fully cooked; if not, roast it open faced for about 10 more minutes.

Also, I only cooked the squash al dente, as this gets cooked a little more at the end. Enjoy!

Fresh from the oven!

Spaghetti Squash Chorizo Bake

2 Tbs coconut oil
1/2 package Mulay’s chorizo**
3 cloves garlic, finely chopped
1 small onion, chopped
1 pasilla chile, chopped
Half a large or one small spaghetti squash, cooked and shredded
2 cups of kale or arugula, chopped
1/3 cup cilantro, chopped
1.5 cups grated cheddar or queso anejo, plus more for topping**
Splash of almond or coconut milk
1/4 cup almond flour or breadcrumbs

**Use Soyrizo and vegan cheeze as substitutes for a totally vegan dish

Preheat oven to 350°F. Cook your chorizo in the oil until nice and crispy. Remove from pan with a slotted spoon; drain on paper towels. Use the chorizo drippings in the pan and cook the onion, garlic and chile until softened.

Seriously, Mulay’s is the best. Chorizo. Ever.

Add the kale or arugula and cilantro and cook for about two minutes until wilted. Get a very large bowl and mix the cooked spaghetti squash, veggies, almond milk and cheese together and put into a casserole dish. Sprinkle with almond flour or breadcrumbs and a little extra cheese; put in the oven for 15 minutes, or until heated through. Enjoy with a green salad. Try not to eat the whole thing at one sitting.

Tags: arugula, Chorizo, gluten free casserole, kale, Mulay, pasilla chile, queso anejo, Spaghetti squash, vegan casserole