Chorizo and Lentil-Stuffed Spaghetti Squash is gluten-free smokey, vegan, and is a new way to enjoy spaghetti squash. Make it for dinner. Pack it for school or work. This recipe makes awesome leftovers. Like I always say, the longer it sits the better it gets.
How to find Halal Chorizo
Traditionally, chorizo is made from pork, spices, and intestine. It dates back to Roman times. It is ready after it ferments and dries and can be eaten without cooking it.
Because this is a halal food blog, we will not be using traditional chorizo. Instead, I found a “halal way” of using it. Trader Joe’s sells vegan chorizo that tastes similar to regular chorizo. And yes, I have tasted traditional chorizo many times during my childhood because I grew up Christian.
How does spaghetti squash taste?
It is buttery, light in flavor, nutty and can be a great gluten-free substitute for pasta. Although it is not thick and sturdy like paste, when scraped with a fork, hundreds of thin strands form that replicates spaghetti.
Is spaghetti squash healthy?
Squashes are fleshy fruits of the gourd family. Many different varieties differentiate from size, color, and shape. All squashes have a central cavity, and the spaghetti squash replicates thin angel hair spaghetti.
There are many nutritional benefits in spaghetti squash. For one, it is low carb. Also, it is high in fiber. Fiber is very important because it aids in digestive health and supports regular bowel movements.
Additionally, there is Vitamin C –which supports our immune system. Finally, it contains manganese which aids in bone formation. There are many more nutrients that this blog post can barely have room for– so trust me, and just eat it! 😉
What foods go well with spaghetti squash?
° Marinara sauce like a tangy bolognese
° Shredded or ground Chicken
° Broccoli and cheese
Other Recipes You May Like
- 1 butternut squash, sliced in half, flesh and seeds removed
- 1 tbsp olive oil
- salt and pepper
- 1 cup red lentils
- 3 tbsp vegan chorizo
- 1/2 onion, finely chopped
- 1 tbsp chopped garlic
- 1 tbsp ginger paste
- 1 tbsp smoked paprika or 1/2 chipotle in adobo
- 1 tbsp oregano
- 2 packed cups fresh spinach
Preheat the oven to 400°F
Slice the spaghetti squash in half lengthwise. Remove and discard the inner ribs and seeds.
Drizzle the inside with olive oil, salt, and pepper. Now give the squash a complete rub down.
Place the spaghetti squash cut side down on the cast iron skillet.
Bake for 30-40 minutes (depending on the size) until fork tender.
In a medium-sized skillet (make sure the skillet is deep enough to hold 4 cups of liquid) over medium-high heat, add 1 tbsp or so of olive oil, onion, ginger paste, and garlic. Cook until onion becomes soft and translucent.
Add the lentils, vegan chorizo, paprika (or 1/2 chipotle pepper in adobo), oregano and cook for 1 minute.
Add 4 cups of broth. Bring the broth to a boil, then lower the heat and simmer until the lentils are soft, about 25-30 minutes. The liquid should be reduced and the lentil should resemble a thick "chili-like" consistency. if not continue to cook until most of the liquid has reduced down.
Once the lentils are soft, stir in the fresh spinach and turn off the heat.
Scoop in as much filling as you possibly can to fill the hole of the spaghetti squash.
Bake in the 400 °F oven for 5 minutes. This will help the filling firm up and the spaghetti squash will absorb all the delicious stuffing.
Serve right away. Garnish with fresh cilantro or parsley.