Ground Chorizo Sausage with Chopped Onion and Marinara Sauce over Spaghetti Squash (Serves 1-2)
The popularity of spaghetti squash in Paleo circles inspired me to ignore it for a long time. I have avoided good things more than once in my life, but am no longer ignoring spaghetti squash! I was in the mood for something new the other day and brought one home from the store. Topping the squash with chorizo and chopped onion seemed like a good idea and then I decided to add some of the marinara sauce that is now a staple of my pantry. The combination is tasty and simple to prepare. I could imagine eating this all the time.
Prep and Cook Time: 70 minutes
1 spaghetti squash
Coconut oil or olive oil
1 sweet yellow onion
1 pound of chorizo sausage
1 24-ounce jar of marinara sauce (mine was Rao’s)
Crushed red pepper (optional)
Directions: Pre-heat oven to 350 degrees. Cut spaghetti squash from top to bottom into two halves. Scoop out seeds and pulp. Dust insides with a little salt. Pour a tablespoon of coconut or olive oil into each half. Cover a baking pan with aluminum foil for easy cleanup and lay squash cut-side down in pan. Bake in oven for 350 degrees for one hour. When the squash is almost done, melt 1 tablespoon of coconut oil over medium heat in a wok or large skillet. Peel and chop onion into bite-sized pieces and add a big handful to the hot oil. Save the rest of the onion in an airtight container in the refrigerator. Season onions with a dusting of salt and garlic powder. Add 1/3 to 1/2 pound of chorizo sausage pieces and mix the sausage and onions together. When the sausage is browned, add 1 or 2 cups of marinara sauce and save the rest in the refrigerator for later use. Mix the meat, onions, and sauce and let cook together until the food reaches a simmer. Taste and adjust spices as needed You might want to add some crushed red pepper or more salt, according to taste. Remove the squash from the oven. Using an oven mitt to hold one of the halves, scoop the insides out onto a plate with a fork, forming “spaghetti” strands as much as possible. Ladle chorizo sauce over the spaghetti squash top with a dusting of dried basil. Enjoy! Save the other half in an airtight container in the refrigerator for later use.
Note: Preparing the meat sauce takes less than 15 minutes, so this is a quick meal once the spaghetti squash is finished baking.
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