Monday, January 13, 2014

Paleo "pasta" bake... When you're missing cheese and pasta

Cheese may be one of the most delicious things I can't turn down... If there is a cheese platter I'm all over it!! My Charlie- girl hates cheese... What toddler doesn't like cheese?? Good thing this is an easy make-ahead dish that's too spicy for her any way :)
 This recipe is adapted from a one... I made it spicier, added spinach, changed a few other things and will share the best and easiest way to cook spaghetti squash! It's fool proof, easy, fast, and never turns out wet.

Spicy "Pasta" Bake

Serves 4-6

1 spaghetti squash
2 cups baby spinach
1 pound chorizo (loose or removed from casings) 
1 small onion (finely chopped)
1 garlic (minced)
1.5 cups marinera sauce  
3 eggs

Preheat the oven to 375 degrees. 

1. Cooking spaghetti squash: cut the squash in half length-wise and remove seeds. Place in a microwaveable dish (I use a shallow glass baking dish), cut side down, and add 1/2 cup of water. Cover tightly with plastic wrap and microwave for 10min. Use a fork to shred the "spaghetti" part of the squash out. Repeat with the other half.... That's it!! 
2. While the squash is cooking, sweat the onions and garlic in a little oil over medium heat. When they start to turn translucent add the chorizo and cook through. 
3. In a 9x9 glass baking dish mix the marinera and eggs, add the squash, spinach, and chorizo. Mix until everything is homogenous. 
4. Bake at 375 degrees for an hour until the top is crispy. So good!

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