Preheat oven to 375 degrees Fahrenheit.
Place whole spaghetti squash in oven (uncut). Bake 25 minutes. Remove from oven with two hot pads and place on cutting board.
Using a hot pad in one hand and a large knife in the other, cut squash in half lengthwise. (Or let it cool slightly first.) Scoop out seeds from each side. Rub each hollow with fat of choice (so the flesh is lightly coated).
Place halves upside down in casserole dish. Bake an additional 25 minutes.
While squash bakes, make filling. In large bowl combine chorizo, cream, coconut flour and baking soda. Stir well to mix. (The mixture will lighten and get easier to mix as you work the ingredients together.)
Sprinkle sea salt lightly over the cavity of each squash half. Fill each half of the squash with meat mixture. Place squash halves back into casserole dish (face up this time!) Bake in preheated oven an additional 30 minutes.
Top with optional cheese and bake 10 minutes more.
To serve, cut each half in half width-wise with a large knife, so you'll have four servings, each served within it's "shell." (You may also scoop out the flesh if you prefer, to plate the squash.) Top with optional fresh cilantro and/or green onions. Serve.