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Chorizo & Spaghetti Squash Casserole (Low Carb & Gluten Free)

  • Author: Mellissa Sevigny
  • Yield: 4 servings 1x
  • Category: Low Carb Casserole
  • Cuisine: Mexican


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!


  • 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)


  1. 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!)
  2. Cook the chorizo in a medium saute pan.
  3. Add the squash and salsa verde and cook for 7-8 minutes, or until most of the liquid has evaporated.
  4. Remove from the heat and stir in the shredded cheese.
  5. 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.
  6. Bake in a preheated 375 degree (F) oven for about 18 minutes (longer if you want your yolks firm.)
  7. Remove from the oven and garnish with chopped cilantro before serving.


Approx nutrition info per serving: 284 calories, 21g fat, 5.5g net carbs, 17g protein

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