Recipe for Chorizo Spaghetti Squash Pasta


Stuffed pumpkin will not surprise anyone, but still I will try. This pumpkin is something.

Prep time: 35 mins

Cook time: 20 mins

Total time: 55 mins


  • 1 Large spaghetti squash (or 2 small/medium), Cut in half crosswise**
  • 1 (28 ounce) can crushed tomatoes
  • 1 Cup kale or spinach (optional)
  • ⅔ Cup chicken broth
  • Salt to taste
  • Minced fresh basil to garnish
  • 1 Pound chorizo


  1. Heat your oven to 425 degrees.
  2. Line a baking sheet with parchment paper and lay the squash halves face-down. Bake for 35 minutes, then remove from the oven and flip the squash over to cool while you cook the chorizo.
  3. Heat a deep pan or dutch oven over medium heat. Crumble the chorizo into the pan and cook until browned, 8-10 minutes. Break up the chorizo with the back of your spoon and stir as it cooks.
  4. Stir in the spinach or kale and cook for another 1-2 minutes, until the greens wilt.
  5. Pour the chicken broth and crushed tomato into the pan. Scrape the spaghetti squash strands from the shell and stir them into the pan. Bring everything to a low boil and then reduce the heat (5-7 minutes).
  6. Season to taste with salt and fresh basil, and serve.
    ** Cut the squash in half crosswise (the easy way!) instead of lengthwise for longer “noodle” strands.

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