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Chorizo Stuffed Spaghetti Squash takes only 15 minutes to make and is delicious!! Great for so many diets, can be made with or without dairy for Paleo, Keto, GAPS, Whole30 and Low Carb! #chorizo #spaghettisquash #wintersquash #keto #paleo #lowcarb #gapsdiet #whole30 #ketorecipes #ketodinner #paleodinner #lowcarbdinner #whole30dinner
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Chorizo-Stuffed Spaghetti Squash {Keto, Paleo, Primal & GAPS, with Whole30 variation}

For Whole30 and dairy-free Paleo version, simply omit the cheese on top (which is the final step of the recipe). This recipe is lovely with or without cheese.
Course DInner
Cuisine American, Mexican
Keyword chorizo, keto, low carb, paleo, spaghetti squash, stuffed
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 551kcal
Author Megan
Cost $11

Equipment

  • baking dish
  • oven

Ingredients

  • 1 whole spaghetti squash
  • 1 pound chorizo sausage bulk
  • 8 ounces cheddar cheese aged, optional: omit for Whole30/Paleo/dairy-free version
  • 1/2 cup heavy cream or cultured sour cream for GAPS, or coconut cream for Whole30/Paleo/dairy-free
  • 2 tablespoons coconut flour
  • 1 tablespoon fat of choice
  • 1/2 teaspoon baking soda, sifted

Instructions

  • 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.

Notes

Find coconut flour HERE.

Here's .99 baking soda! And did you know?

  • Baking soda never contains aluminum! (That's baking powder.) If you thought baking soda needed to be "aluminum-free" read this article. :)
 

Nutrition

Calories: 551kcal | Carbohydrates: 6g | Protein: 43g | Fat: 77g | Saturated Fat: 38g | Cholesterol: 200mg | Sodium: 1908mg | Potassium: 529mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1005IU | Calcium: 437mg | Iron: 2.3mg