Chorizo & Spaghetti Squash Casserole (Low Carb & Gluten Free)
Hearty and comforting, you're going to love this cheesy, spicy, casserole that works great for breakfast, lunch or dinner! Keto and Atkins friendly, it's also gluten free!
Hearty and comforting, you're going to love this cheesy, spicy, casserole that works great for breakfast, lunch or dinner! Keto and Atkins friendly, it's also gluten free!
- Carbohydrate 7.73770000520838 g
- Cholesterol 440.325000014646 mg
- Fat 16.0464000058779 g
- Fiber 1.08499998152256 g
- Protein 17.2000000034731 g
- Saturated Fat 6.62723000294197 g
- Serving Size 1 1 serving (222g)
- Sodium 640.635000665252 mg
- Sugar 6.65270002368582 g
- Trans Fat 2.42552500149466 g
- Calories 244 calories
Step-by-step
- To cook your spaghetti squash, pierce all over and microwave on high for 20 minutes. Let cool for 5 minutes, then cut in half, carefully scoop out seeds, and then remove the stringy flesh and set aside. (careful, it will still be HOT!)
- Cook the chorizo in a medium saute pan.
- Add the squash and salsa verde and cook for 7-8 minutes, or until most of the liquid has evaporated.
- Remove from the heat and stir in the shredded cheese.
- Spread the mixture into one large or four smaller greased oven proof dishes. Press four dents into the mixture with the back of a large spoon and break one egg carefully into each depression.
- Bake in a preheated 375 degree (F) oven for about 18 minutes (longer if you want your yolks firm.)
- Remove from the oven and garnish with chopped cilantro before serving.
Spaghetti squash strands hold high amounts of internal moisture that will dilute salsa verde and melt cheese into a greasy emulsion if left unchecked. Raw squash contains over ninety percent water by weight. Piercing the rind and microwaving for twenty minutes ruptures cellular walls, releasing free water. Cooking the resulting strands alongside salsa verde for eight minutes over medium heat evaporates excess liquid before the dairy enters the pan.
Temperature management during the final baking stage dictates yolk texture. Cracking eggs into recessed depressions and baking at 375 degrees Fahrenheit for eighteen minutes allows convection heat to set whites while keeping centers fluid. Extending the oven time past twenty-two minutes coagulates the lipids entirely.
Mexican chorizo contributes rendered fat and heavy seasoning. Substituting soy chorizo requires adding one tablespoon of neutral oil to compensate for missing rendering fats during the initial pan stage. Prepared portions store safely in sealed glass containers for up to three days at 40 degrees Fahrenheit.
