Low-Carb Chorizo Stuffed Spaghetti Squash
Calories 700kcal
Ingredients
- 2 squash seeds (small or 1 medium spaghetti, removed, 800 g/ 1.76 lb)
- 2 tablespoons ghee (small or 1 medium spaghetti, removed, 800 g/ 1.76 lb)
- 1 yellow onion (small or 1 medium spaghetti, removed, 800 g/ 1.76 lb)
- 450 grams Mexican-style pork ch (small or 1 medium spaghetti, removed, 800 g/ 1.76 lb)
- 1 cup canned tomatoes (small or 1 medium spaghetti, removed, 800 g/ 1.76 lb)
- 1 cup shredded cheddar cheese (small or 1 medium spaghetti, removed, 800 g/ 1.76 lb)
- 1 pinch salt (small or 1 medium spaghetti, removed, 800 g/ 1.76 lb)
- freshly ground black pepper
Instructions
- Preheat the oven to 200 °C/ 400 °F.
- Halve the spaghetti squash lenghtwise.
- Use the tip of a chef's knife to break through the skin in the middle part and push the blade down until it cuts through.
- Using a spoon, scoop out the seeds and discard or reserve for snacking (you can roast them).
- Brush the inside of each half with melted ghee (keep some ghee for cooking the chorizo) and season with salt.
- Place the spaghetti squash in the oven and bake for 25-40 minutes (timing depends on the size of the squash).
- Check the doneness using a fork.
- Meanwhile, grease a large pan with the remaining ghee and cook the onion over a medium heat until lightly browned.
- Then add the chorizo and cook for 3-5 minutes or until browned.
- Add the canned tomatoes, season with salt and pepper and combine.
- Cook for another 1-2 minutes.
- Then add the grated cheddar cheese (reserve some for topping) and mix well.
- Take off the heat and fill up each of the spaghetti squash halves with the meat mixture.
- Top with the reserved cheese and place under a broiler for 3-5 minutes or until the cheese is melted and crisped up.
- Enjoy immediately or let it cool down and refrigerate for up to 4 days.
Originally posted 2019-02-20 17:39:43.
