Maple-Butter Spaghetti Squash With Crispy Chorizo
It's a quick, easy and healthy recipe, that is packed with flavor. There is nothing better than shopping for produce that can feed a whole family at a low price, and is filled with a powerhouse of nutrients, while mimicking the low-carb effect of "spaghetti" without the carbs. Michael Angel Loayza Jr., Create Cooking Challenge: Easy Peasy entrant, WLIW viewer
Recipe Ingredients
- - 1 organic spaghetti squash
- - 1 8 oz dry-cured chorizo
- - 2 tablespoons maple syrup
- - 2 tablespoons butter
- - 4 scallions (finely chopped)
- - A heavy pinch of pink salt and ground black pepper
- - (Optional: For kick and spice add some ground Calabrian chilis)
Recipe Instructions
- Carefully halve the spaghetti squash, scoop out the seeds. Set spaghetti squash in a roasting tray face down on parchment paper (for easy cleanup).
- Set seeds in separate roasting tray, season with salt and pepper, add a little butter to prevent sticking.
- Place chorizo in separate roasting tray.
- Place all ingredients into the oven at 375F and roast for 40 to 45 minutes depending on your oven. Spaghetti squash will become fork tender. Chorizo will become brown, as will the squash seeds. (Seeds may cook first, check after 25 minutes)
- Once done, remove ingredients from the oven and allow to cool for 10 minutes or so. Also remove the chorizo from the pool of oil that rendered out and set chorizo aside.
- Finely chop scallions and the chorizo, add to a preheated skillet on medium heat. Scoop out the spaghetti squash into the skillet. Add butter and maple syrup, mix well. Turn off the heat.
- Garnish with roasted squash seeds "pepitas." For spice, add some ground Calabrian chilis! Optional: If you have fresh herbs, basil will pair lovely.