Aunt Rocky’s Chorizo and Spaghetti Squash Casserole (Low Carb, Keto)

Spray a 7×11 inch glass baking pan with cooking spray, set aside.

Pierce spaghetti squash several times with a steak knife or ice pick. Place in microwave and cook in high power for 12–15 minutes, rolling it over every 5 minutes. You will know it’s done when it’s soft. Cooking time will vary with your microwave power.

While spaghetti squash is cooking, prepare meat layer. In a large skillet, heat avocado oil. Add chorizo (without the casing, if in a casing) and onion. Cook until chorizo is browned and onion completely cooked and soft. Stir and turn every few minutes.

When chorizo and onions are cooked, remove from heat and add chopped green chiles and salsa. Stir to mix.

Break eggs into a large measuring cup. Add cream, pepper, and garlic powder. If you like spicy-hot, you can also add some red pepper flakes to taste. Whisk until smooth. (No salt is added to the eggs, as the cheese and chorizo have plenty of salt already.)

By this time, spaghetti squash should be done. Carefully remove from microwave and slowly slice in half lengthwise. Be careful of the hot steam coming out when you first cut the squash. You will only use one half of the squash for this recipe. Reserve the other half for another use.

Use a large spoon to remove seeds from squash. Use two forks to shred squash into strands. You can scrape all of the squash meat from the shell, leaving a clean shell. Use a spoon to do that, if necessary. Transfer shredded squash to the casserole dish. Use your hands to distribute squash evenly in the pan and pat down, making it level.

Scoop meat mixture into baking dish next, distributing evenly. Slowly pour egg mixture over meat layer. Sprinkle cheese on top.

Bake for 40 minutes, or until eggs are completely set in the center and cheese is beginning to turn golden. Remove from oven and allow to cool for at least 10 minutes before serving.

Top each serving with 2 thin slices of avocado, some of the sliced green onion, and chopped cilantro. If desired, put hot sauce or salsa on the table for those who wish to add more to their plate.

Tip: Aunt Rocky’s Lasagna Spaghetti Squash Casserole also uses 1/2 of a spaghetti squash (see recipe on Tasty Kitchen). For an easy meal-prep day, make one batch of each casserole with your spaghetti squash, and you’ll end up with 14 meals. Or double this recipe and use a 9×13 pan for 12 servings.

Notes:
• For a spicier version, add some diced hot peppers to the chorizo mixture, or add some red pepper flakes to the egg mixture.
• If you don’t eat pork, or can’t find chorizo, use any other spicy sausage.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 334, Total Fat 23 g, Saturated Fat 7 g, Sodium 751 mg, Potassium 341 mg, Total Carbohydrate 10 g, Dietary Fiber 6 g, Net Carbs 4 g, Sugars 3 g, Protein 19 g. Macros: 69% fat, 25% protein, 5% carbs.

© September 25, 2018 Roxana Lopez for Aunt Rocky’s.