This recipe is adapted from a paleomg.com 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
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
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.