Roasted Spaghetti Squash with Sautéed Chorizo, Peppers, and Onion

• 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.