Chorizo Spaghetti Squash Skillet Recipes

Steps:

• Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
• Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
• Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
• Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
• Fluff spaghetti squash strands with a fork, keeping them in the shells.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

Steps:

• Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly., Meanwhile, in a large skillet, heat oil over medium-high heat; saute sausage, yellow pepper, onion and mushrooms until onion is tender, about 5 minutes., Separate strands of squash with a fork; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. If desired, top with green onions.

Steps:

• Heat the oil in a large pan over medium heat.
• Add the onion and cook for about 5 minutes, or until it softens.
• Add the garlic and saute for a further 5 minutes-don't allow to burn.
• Add the sliced chorizo, and cook for a couple of minutes, until the fat starts to run.
• Now add the meat and brown really well.
• I've learned to do this (thanks Evelyn/Athens) over about 15 minutes to get a really good flavour, so be patient.
• At this stage, I drain all the fat and oil off that I can.
• Pour in the wine, and cook for a couple of minutes, then add the tomato paste, and cook a couple of minutes more.
• Add the chopped tomatoes, water, herbs, mixed spice and celery salt and bring to the boil.
• Reduce to a simmer, and cook gently for about 2 hours uncovered, stirring occasionally and making sure not too much water has evaporated or that the dish is sticking.
• Stir through the parsley before serving over pasta of your choice.

Steps:

• Using a fork remove all the stringy pulp from the roasted spaghetti squash and place in a bowl.
• Heat olive oil in a large skillet over medium-high heat; add in onion and saute for about 5 minutes or until tender.
• Add in garlic and cook stirring for 1 minute.
• Add in the squash pulp, seasoned salt and cook for about 5 minutes stirring, tossing with a spoon while cooking.
• Season with fresh ground black pepper to taste.
• Sprinkle with Parmesan cheese.