By: Krista
- GF
- LC
Jump to Recipe·
16 Comments
·
Rating★★★★★ 5 from 1 vote
An easy healthy spanish inspired weeknight dinner, Chorizo Kale & Pepper Stuffed Spaghetti Squash Boats! Packed with nutrients and loaded with flavor!
So the end of this month and beginning of next month is getting a little crazy for me.
First off, I feel like I barely had a weekend this weekened because I left Friday night for the wedding, woke up and then shot the wedding all day {which was an absolute blast by the way … soooo doing that again} but then I didn’t get home until like 2 am that night so the next day was just a total wash because I was completely and utterly exhausted.
I had 4 days at home and now leave for Kansas City tomorrow morning!
No.. not to see the Kansas City Royals play in the World Series, even though that would be a blast! I’m going to the Chopped Conference and seriously can’t wait!
This Conference is going to be packed with power house speakers and food photographers, basically people I strive to emulate when I blog … photography wise! People like Lindsay & Bjork Ostrom from Pinch of Yum, Ali Ebright from Gimme Some Oven, Bev Weidner from Bev Cooks, and John & Dana Shultz from Minimalist Baker just to name a few!
I am totally gonna be star struck when I see them and probably stand there mouth open in awe! But who cares!
I come back from the conference over the weekend then I’m home for a week and head back out again to Chicago!
Whew! I’m tired just talking about it … must be that introvert in me who justs wants to stay curled up with a bowl of soup on the couch and watch The Voice!
So just pray that I have enough energy to get me through the next couple of weeks!
Ok, enough of me venting. Lets talk food shall we?
Last week sometime I shared this Spaghetti Squash Boat recipe by Nutmeg Nannyon facebook and ya’ll went crazy over it! It was liked, shared, and commented on endless times and I don’t blame you. It seriously sounded delicious.
So todays recipe is inspired by that facebook post, it is aChorizo Kale & Pepper Stuffed Spaghetti Squash Boat!
Yes it is one heck of a mouth full to say and definitely one heck of one to eat too!
The spaghetti squashhas a slightly sweet flavor so I wanted to compliment it with a spicy Chorizo. Add in some colorful sweet bell peppers for good measure, then some hearty nutritious kale, and finish it off with fire roasted tomatoes. Definitely my kinda dish!
This Chorizo mixture itself literally packs so much flavor that you don’t need to add any herbs to amp it up, so I don’t. Just a little salt but then its ready to go!
Once the spaghetti squash boats are stuffed with the chorizo mixture, top it with fresh mozzarella and you have yourself one dynamite pizza or pasta substitute meal that is definitely not shy of flavor.
See ya’ll… you can still cook healthy AND have yummy tasting finger licking good food too!
Save your favorite recipes to your ownpersonal recipe box! Click the SAVE button in the recipe box below to create your own meal plans! Awesome-ness!
Chorizo Kale & Pepper Stuffed Spaghetti Squash Boats
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
- Author: Krista
- Prep Time: 5 mins
- Cook Time: 1 hour 11 mins
- Total Time: 1 hour 16 mins
- Yield: 6-8 1x
- Category: Gluten-Free, Dinner, Pork
- Method: Baked
- Cuisine: Spanish
Description
An easy and healthy Spanish-inspired weeknight dinner that is packed with nutrients and loaded with flavor!
Ingredients
Scale
- 4 tablespoons of olive oil
- 2 small spaghetti squashes
- 1 lb of pork chorizo
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 cup of kale
- 15 oz. of Muir Glen diced fire roasted tomatoes
- salt & pepper
- 8 oz. of fresh mozzarella, thinly sliced
Instructions
- Preheat oven to 350.
- Slice spaghetti squash in half, and scoop out seeds.
- Season liberally with olive oil, salt, and pepper. Place on baking sheet, flesh side up.
- Bake for 1 hour.
- Remove from oven, using a fork scrap the squash until it forms spaghetti like strings.
- Heat a large saute pan to medium high heat, add pork chorizo and cook for 5-7 minutes or until cooked through, breaking up the meat along that way.
- Add in red pepper, yellow pepper, kale, and diced tomatoes. Stir and cook for 3-4 minutes, until kale is wilted. Remove from heat
- Pat down the spaghetti squash and fill each boat with the chorizo mixture.
- Top with fresh mozzarella cheese.
- Place assemble spaghetti squash boats under a HIGH broiler for 8 minutes, until cheese is slightly browned.
- Serve!
Filed Under:
- Chicken
- Easy Healthy Dinners
- Gluten-Free
- Low Carb
Want More Squash Recipes?
Spaghetti Squash with Bolognese Sauce
Roasted Acorn Squash with Almonds, Cranberries, and Brown Sugar
