Ingredients
- 3lb spaghetti squash
- 1/2 yellow onion, sliced
- 3 garlic cloves, minced
- 2 Tbsp olive oil
- salt
- 1/2 lb chorizo, removed from casing (substitue sausage for breakfast casserole)
- 2/3 cup shredded mozzarella cheese
- sliced scallions for garnish
Instructions
Preheat the oven to 375 degrees F.
Drizzle 1 tablespoon of the olive oil on a sheet pan
Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy stuff in the center.
Place the squash halves cut side down on the oiled pan. Roast for 35-45 minutes or until the squash is tender and shredded easily.
Meanwhile, in a large, heat proof skillet (cast iron works great), heat the remaining oil over medium heat.
Add the onions and garlic and cook until just softened.
Add the chorizo and stir to break it up and cook it through, about 2 or 3 minutes.
Add the spaghetti squash and stir to combine it with the sausage mixture and to heat it through, about 1 minutes.
Taste and season with salt if necessary.
Sprinkle the squash with the cheese and place it under the broiler in your oven until the cheese is golden and bubbly.
Sprinkle with the scallions and serve.
Notes: Serve this with sour cream and green chile salsa or any of your favorite Mexican food add-ons.
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