So the other night I was really craving some comfort food – and not the healthy, low carb kind either!
I wanted something hearty and cheesy and starchy in the worst way!
It’s a good thing we live in the sticks and can’t get a pizza delivered (not that you can even GET a decent pizza in South Carolina – don’t even get me started on what they consider a good pizza down here!) because I might have caved if a good pizza or calzone was just a phone call away!
The other bad thing is that my fridge was pretty empty which almost never happens. I mean you could see through all of the shelves and drawers right to the floor! Usually it’s so loaded that it takes me forever just to find the cilantro in there! But this time the cilantro was front and center (I always have cilantro on hand), along with a few eggs, a small chunk of cheddar, half a package of chorizo, and lots of random condiments.
I also had a spaghetti squash on the counter that I’d bought for a different recipe. Desperate times call for desperate measures though, and it had to be sacrificed for the cause.
This recipe is super easy to make – the most frustrating part is waiting for the spaghetti squash to cook.
Now that I’ve developed a taste for it (like in this awesome recipe for Shrimp Fra Diavolo), I think I’m going to buy a few while they are still in season and cook/freeze them so it’s always ready to go!
If I’d had some cooked already this dish would have come together in less than 30 minutes. As it was it took about 45 minutes, including the 18 minutes it was baking in the oven.
Totally worth it though because it was everything I was looking for in a comfort food! Hearty, cheesy, spicy, and with a comforting, homey texture, I LOVED this dish!
I just know that you will too!!!!
Chorizo & Spaghetti Squash Casserole (Low Carb & Gluten Free)
- Yield: 4 servings 1x
Description
Hearty and comforting, you’re going to love this cheesy, spicy, casserole that works great for breakfast, lunch OR dinner! Keto and Atkins friendly, it’s also gluten free!
Ingredients
- 1/4 cup Mexican Chorizo
- 2 cups cooked spaghetti squash
- 1/2 cup cheddar cheese, shredded
- 1/2 cup salsa verde
- 4 large eggs
- 1/4 cup chopped cilantro to garnish (optional)
Instructions
- To cook your spaghetti squash, pierce all over and microwave on high for 20 minutes. Let cool for 5 minutes, then cut in half, carefully scoop out seeds, and then remove the stringy flesh and set aside. (careful, it will still be HOT!)
- Cook the chorizo in a medium saute pan.
- Add the squash and salsa verde and cook for 7-8 minutes, or until most of the liquid has evaporated.
- Remove from the heat and stir in the shredded cheese.
- Spread the mixture into one large or four smaller greased oven proof dishes. Press four dents into the mixture with the back of a large spoon and break one egg carefully into each depression.
- Bake in a preheated 375 degree (F) oven for about 18 minutes (longer if you want your yolks firm.)
- Remove from the oven and garnish with chopped cilantro before serving.
Notes
Approx nutrition info per serving: 284 calories, 21g fat, 5.5g net carbs, 17g protein
- Category: Low Carb Casserole
- Cuisine: Mexican
Christine says
This looks terrific. I’ve added it to my recipes to try! I was wondering if you could add regular carb count instead of just having Net Carbs because my son in Type 1 Diabetic and they won’t let us use Net Carbs to calculate insulin. Thanks!
Janet says
Costco is supposedly selling precooked and portioned spaghetti, but I have yet to find it. Would be a great timeshare and less costly.
Julie says
Okay, I have made one of your recipes every night for the past 3 nights. I made the Cajun Chicken Pasta, the turkey saltimbocca meatballs, and tonight I made this. They were all three amazing! I’m not kidding, these are some of the best meals I have made in my life. The family raved about the Cajun Chicken Pasta and the turkey meatballs. Tonight I made the chorizo spaghetti squash only for myself and I devoured it. The only problem was my egg was a little over cooked so I just poached a new one to put on top. From now on I’ll probably just poach the egg and bake the casserole separate so that I have better control over the egg. Anyway I wish you would write a cookbook because I just love your meal ideas so much! Thank you!
★★★★★
Jolene says
Trying to prep for my Week 6 meal plan and I note the recipe is not showing up for this for me. I’ve refreshed a few times.
Jolene says
Recipe still not showing up. Will this be fixed soon?
Mellissa Sevigny says
Hi Jolene, so sorry about that, I’m not sure what happened there! I was able to get a copy from another IBIH reader and added the recipe back in! Enjoy!
Jolene says
Awesome! Thanks, Melissa11