Roasted Spaghetti Squash with Sautéed Chorizo, Peppers, and Onion
PREP: 20 MINUTES
COOK: 1 HOUR
SERVINGS: 2 SERVINGS
- 1 spaghetti squash, cut in half and seeds scooped out
- 1/2 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/ 4 tsp ground pepper
- 1/2 tsp kosher salt
- 2 chorizo pork sausages, casing removed
- 1/4 medium yellow onion, sliced
- 2 baby bell red pepper, seeded and sliced
- 2 baby bell orange pepper, seeded and sliced
- Juice of 1 lime
- Salt and pepper
- Optional: feta cheese (or cheese of choice)
Preheat the oven to 375° F (190.5° C.). Brush olive oil onto the flesh of the squash with a pastry brush and sprinkle garlic powder and pepper on top. Lay the squash skin side up on a Half Sheet with nonstick oven safe grid and bake for 35 to 40 minutes. Let in cool for 5- 8 minutes. Using a fork, gently scrape the flesh off the peel and set aside in a bowl.
In a skillet, heat the olive oil. Add the chorizo and sauté for 3- 4 minutes. Add the onions and cook for a minute. Finally add the peppers, and sauté until vegetables are tender, about 1-2 minutes more.
To assemble, gently toss spaghetti squash, lime juice, roasted sausage, onions and pepper in a large bowl. Salt and pepper to taste. Optional: sprinkle with feta cheese or a cheese of your choice on top.
Easily store squash leftovers in the refrigerator and pack for a gluten free and grain free lunch option.
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