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
Ann says
I think I’ve made this recipe about 3 times in the past month – its amazing! I’ve been playing around with sausage, salsa, and cheese substitutions and so far every combination i’ve done so far has been great – with the original being my favorite of course.
Just be sure to cook out a bit of the liquid or it can be a tad runny. I like to salt my spaghetti squash before baking it to get some of the liquid out before even starting.
★★★★★
Kerri S says
I’m sorry, but this was not good! I love chorizo, love runny (or even firm eggs), love spaghetti squash… but this, no. The flavor was great the first few bites, but just so overwhelming that I couldn’t eat more than that. I would have liked a more cheesy flavor. I cooked this in the oven for 18 minutes and ended up with yolks that were cooked through.
★
Mellissa Sevigny says
Sorry you weren’t a fan!
Melanie says
DO NOT microwave this squash for 20 minutes!!! Mine exploded….shot the door open….stuff flew everywhere. And that was at the 10 minute mark. I had plenty of holes poked in it. I am thinking it was because I’m at altitude. Be fore warned! Recipe was delicious though….after cleanup!!
★★★★
Mellissa Sevigny says
I have been microwaving my spaghetti squash for years but I score it with a knife to make sure it gets through the rind. Poking tiny holes in it with a fork won’t do the job like it will with a potato for example. But maybe the altitude did have something to do with it – glad you were able to salvage it for the recipe though!
Meghan says
Hi, is there another veggie that you can substitute for the spaghetti squash? It’s always really expensive to get in my area. Thanks!
Mellissa Sevigny says
You could try shredded zucchini – it will be different but should still taste good!
Alison R. says
Oh man this looks so good!!!! Can’t add it to my ZipList though :(
eileen says
This looks fantastic! I have some leftover roasted spaghetti squash from tonight’s dinner and am getting chorizo in my CSA tomorrow, will update after I make this! Thanks!
Eileen says
This was so good! Used fresh salsa instead of salsa Verde and came out perfectly. Delicious!
Barb says
I put this together except for the eggs last night while hubby was doing the dinner dishes (Yea!), Added eggs this morning and baked it while out walking with the dog. Amazing breakfast. Thanks so much for the recipe!!
Mellissa Sevigny says
I forgot how much I love this dish Barb – so need to make it again soon! Glad you guys enjoyed it too!
Alexis says
Hi Melissa,
I know most ppl love runny eggs but my bf and I both only like them scrambled… could the eggs be scrambled before added them to the dish before put in the oven?
Thank you!
Mellissa Sevigny says
Sure Alexis, or you could just omit them from the casserole and serve them on the side! Enjoy!
C says
Oh my! This is glorious!!! Best way I’ve ever personally cooked with spaghetti squash. Thank you so much for the recipe!!
Life, Liberty, and the Pursuit of Coupons says
I found this recipe on Pinterest about a month or so ago, and I came back to tell you that it is hands down my roommate’s and my favorite recipe! We have it at least every other week, sometimes once a week. We don’t use sausage, we just use ground turkey meat, but it is so flavorful and delicious. We always make sure we make enough to have leftovers to take to work the next day. Thanks so much for this recipe!
Mellissa Sevigny says
Thanks for letting me know – I’m so happy you guys are loving it! It’s on my list of things to make again ASAP as soon as my Whole 30 month is over and I can haz cheez again! :)
Kim Bee says
Okay hubs would go crazy for this one. I need to try this out.
easyaspiblog says
Nice, I’m sure my partner would be pleased to see something other than spaghetti-squash-and-meatballs, and we are huge tex-mex/chorizo fans! What a nice idea, might have to top with a little avocado up in there…
Mellissa Sevigny says
Hope you guys like it, let me know! Definitely yes to avocado! I wish I’d had some!
Olithée says
Yummy receipe
Mellissa Sevigny says
Thanks Olithee!
Michelle @ Find Your Balance says
That looks so good! I haven’t made spaghetti squash yet this season, looking forward to it.
Mellissa Sevigny says
Hope you like it Michelle, it’s my new favorite spaghetti squash dish for sure!
Heidi @ Food Doodles says
Yummy! I love spaghetti squash! Plus anything with a runny egg on top always gets my attention. Looks great!
Mellissa Sevigny says
Me too Heidi, the runny egg always makes it! Even my son loves them and he’s only five. When I was five I would only eat eggs scrambled, it took years to appreciate a runny egg for me but now it’s my favorite!
Anonymous says
Hi. Is it possible to make this in a microwave?
Mellissa Sevigny says
Theoretically, yes. If you at least have access to a stove top then it would be best to cook the chorizo/squash mixture, then fry the egg and put it on top instead of microwaving which causes the eggs to pop and spatter everywhere. If you only have a microwave then you’d have to cook the squash, then the chorizo, then heat them together for about 2 minutes. Stir in the cheese, then add the eggs to the top and microwave for 30 seconds at a time until the eggs were done to your liking. Let me know if you try it and how it comes out!
Gwen says
This is the best recipe idea I’ve seen in a while! I’m so excited that I have 2 spagetti squash in my pantry right now!
Mellissa Sevigny says
Hi Gwen, this is definitely the tastiest thing I’ve eaten in awhile – hope you like it too!
Carrie says
This looks absolutely wonderful! I love the eggs on top!
Mellissa Sevigny says
Thanks Carrie, it was sooooo good with the runny egg!
Jenni Bravo says
I’d be interested to know how spaghetti squash stands up to being frozen! It has such a high water content, I’d be worried it would get mushy.
Mellissa Sevigny says
I’m not sure Jenni but I’m definitely trying it and will report back on the results!
Bill says
I’ve frozen it and it turns out fine. I put it in a tea towel and squeeze most of the water out of it before I freeze.
Mellissa Sevigny says
Thanks for letting us know Bill, I haven’t tried it myself yet but I’m going to make a big batch this week and will try your towel squeezing trick!
Dinah Cox-Moore says
in 2009, I talked my boss into planting Spag Squash in his garden. He is still mad at me!!! LOL the SS took over his garden and choked almost everything out. BUT that summer I got 60 spaghetti squash!! and YES I froze them. simply cooked them in the microwave and put them in zip containers. when you thaw it, it does render out a lot of water, but I just use a colander and let it drain. I just used my last container of it a few months ago.
Still haven’t been able to convince him to plant it again! LOL
Holly says
I freeze spaghetti squash all the time. I bake in oven with a pat of butter and salt and pepper vs. microwave version and put in freezer bags after it cools.
movita beaucoup says
Oh, yum! I’ve been craving eggs all week – runny centred, tasty eggs. This egg bake is rockin’ my world! (Of course, anything topped with cilantro is bound to be good…)
Mellissa Sevigny says
Good to know that you’re a cilantro fan MB, this means we can still be friends! ;)