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Spaghetti Squash Crostini with Chorizo & Chickpeas

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Level: Easy

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Description

A fun appetizer to serve over the holiday season.

Ingredients

  • 1 whole Spaghetti Squash, Seeds Removed, Halved
  • 3 Tablespoons Olive Oil
  • 1 pound Ground Chicken Chorizo
  • 1 can (15 Oz. Size) Chickpeas, Rinsed, Drained
  • 1 cup Marinara Sauce
  • ¼ teaspoons Red Pepper Flakes
  • Salt And Pepper, to taste
  • 1 whole Baguette, Sliced 1/2 Inch Thick And Lightly Toasted Or Grilled
  • 2 Tablespoons Parsley, Garnish

Preparation

Preheat oven to 350 F. Spray a rimmed baking sheet with non-stick cooking spray. Place the halved squash on the baking sheet, cut side up. Drizzle the tops with 1/3 of the olive oil each and a pinch of salt and pepper. Bake the squash for about 45 minutes or until golden brown. Remove baking sheet from oven and set it on a rack. Let squash cool slightly before you start to rake the flesh of the squash out of the skin with a fork. Discard the skins and set the squash aside.

Preheat a skillet to medium heat. Add the remaining 1/3 of the olive to the pan and then add chicken chorizo. Begin to brown it. After 5 minutes, add the chickpeas, marinara sauce and red pepper flakes. Stir to combine. Once the chorizo has been cooked through, remove the skillet from the heat and set aside.

To serve: Place a tablespoon or more of the spaghetti squash on each slice of the grilled baguette. Dollop another tablespoon of the chorizo-chickpea mixture on top. Garnish with parsley.

Recipe adapted from Food and Wine Magazine.

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