This is a pretty easy recipe. I made my own turkey chorizo (recipe not published yet). Combined the chorizo with a bell pepper and an onion. Mixed it up with the spaghetti squash and added an egg. The amount of chorizo that you want to use will differ. If you are using real whole fat chorizo you will only need around 5 ounces for two people. If you us a lighter and healthier kind of chorizo you might want to up the amount to around 8 ounces.

Ingredients for around two servings

1 small spaghetti squash – cut in half longways – seeds and membranes removed

3 Tablespoons extra virgin olive oil (approximate)

5-8 ounces chorizo – cut in chunks

1 onion – sliced thin

1 pepper (bell or whatever you have) core and seeds removed and sliced thin

1 garlic clove – ground to paste

1/4 cup fresh cilantro (leaves and fine stems ) – chopped or torn

1/4 cup scallions – sliced thin

2 eggs

optional – non-stick spray

fresh crushed sea salt to taste

fresh ground black pepper to. taste

Directions

Set oven to 350 degrees F

Spray cut sides of spaghetti squash with oil and place cut side down on. a baking sheet. Leave in the oven till cooked threw (around 45 minutes)

While the squash is roasting add around a Tablespoon of olive oil to a fry pan on medium high heat. If you are using slicing chorizo add it now in slices with the pepper and onion….If you are using Mexican style sauté the vegetables first and then add the Mexican style chorizo with the garlic.

Either fry up the eggs in a fry pan, bake them in the oven, or poach them.

By now the squash is done so scape out the spaghetti squash into a large bowl and mix it up with the pepper onion chorizo mixture and toss in the cilantro and scallions. Season to taste with salt and pepper and top with An egg per serving.

Enjoy!

Enjoy!