Chorizo & Spaghetti Squash Toss
From Easy Dirty Keto by Emilie Bailey, Page 125 (c. 2022)
Ingredients
- 1 medium spaghetti squash, about 2½ to 3 pounds, or four cups cooked spaghetti squash
- 1 pound Mexican chorizo, casings removed
- 1 cup pico de gallo
- ½ tsp Kosher salt
- ½ cup Queso Fresco (fresh Mexican crumbling cheese)
Instructions
- Carefully cut the ends off the squash, then slice it in half lengthwise. Remove the seeds, then place the squash halves cut side down on a microwave-safe plate. Microwave on high for ten minutes, or until the squash is soft and fork-tender.
- While the squash is cooking, preheat a large skillet over medium-high heat and add the chorizo to the skillet. Break apart the chorizo with a spoon and cook until lightly browned, about 5 to 7 minutes. Add the pico de gallo and cook for another 2 to 3 minutes, until the onions begin to soften.
- When the squash is cool enough to handle, remove the strands with a fork, and add them to the skillet. Season with the salt, and toss with the chorizo mixture until warmed through.
- Remove the skillet from the heat, top the mixture with queso fresco, and serve.