Chorizo Ragu Stuffed Spaghetti Squash

Ragu like you’ve never seen it before, with chorizo, black beans, spinach, and peppers. Then it all gets stuffed into a spaghetti squash.

It’s time for Secret Recipe Club and this month I got to select something form the archives of Nora’s Natural Noshing. She actually had me back in 2013 and she tried my Slow Cooker French Dip Sandwiches and I was excited to return the favor. At first I was tempted to make her Butternut Whoopie Pies with Goat Cream Cheese Filling because um goat cheese filling? Then I spied her Sausage, Kale, and Squash Soup and dreamed of coming home to it after a cold day. Heck it would have be just the thing I needed after Ohio State lost to Michigan State on Saturday, when I couldn’t feel my toes after watching that heart breaking end from the stands. But I digress.

In the end I went with her Chorizo Ragu over Spaghetti Squash but instead of scraping the spaghetti squash out of it’s skin I decided to stuff the ragu inside, using the squash as an edible bowl (except for the skin of course). But check out How to Cut and Cook Spaghetti Squash if you prefer it the other way.

When the ragu was cooking I couldn’t wait, the aromas coming out of the pan were delightful. The scent captivated Bob into venturing into the kitchen and he couldn’t help himself but to try it before I was even done. He proclaimed it to be a perfect combination of flavors and I cannot say I disagree.

Two years ago: Mini Razzle Dazzle Peanut Butter Cinnamon Rolls

Three years ago: Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread

Four years ago: Pumpkin Swirl Cheesecake

CHORIZO RAGU STUFFED SPAGHETTI SQUASH

Serves 4

Ingredients:

2 small spaghetti squash, halved and seeds removed

2/3 lb. chorizo sausage, casings removed

2 garlic cloves, minced

1-1/2 tsp ground cumin

1/2 tsp smoked paprika

1 jalapeno, seeds and veins removed and minced (optional)

1/2 small yellow onion, diced (about 2/3 cup)

1 red bell pepper, diced

2 Roma tomatoes, diced

1 (14 oz.) can black beans, drained and rinsed

2-4 cups of spinach, stems removed and chopped

1/4 cup fresh cilantro, chopped

Juice from 1/2 lime

Salt and pepper, to taste

Garnish/serving ideas

Directions:

1. Preheat oven to 400 degrees F. Lightly drizzle olive oil over squash and season with salt and pepper. Place squash cut side down onto a baking sheet lined with foil and bake for 30-35 minutes or until tender. Set aside for serving.
2. While squash cooks, place a medium skillet over medium heat and add chorizo and onion. Saute until cooked through and no longer pink and lightly browned.
3. Add garlic, cumin, paprika and jalapeno and cook until fragrant, about 30 seconds to one minute.
4. Add bell pepper, tomato and beans and cook for 3-4 minutes. Toss in spinach and cook another minute or two until wilted.
5. Add cilantro the the skillet along with fresh squeezed lime juice. Season to taste with salt and pepper.
6. Spoon ragu into cooked spaghetti squash. Sprinkle with grated cheese and/or additional cilantro if desired and enjoy!

Source: Adapted slightly from Natural Noshing.