This 5 ingredient spaghetti squash pasta is full of flavor and easy to make!
I’ve been making spaghetti squash wrong The. ENTIRE. TIME.
I don’t need to almost lose a finger in the process of trying to cut a spaghetti squash in half lengthwise because I can just cut it in half the short way across. Is that called crosswise? Lengthwise needs a better antonym. But guys, listen up because here’s the best past. Cutting a squash in half the easy way- yes let’s call it that- actually makes longer, more spaghetti like strands. WHAT. Mind blown. So the opposite of lengthwise is the easy way, and the easy way is better. Time and potential disaster saved, please and thank you.
Learning new things is fun. Now that you know a new food thing, don’t you just have to try it right now? Run to the grocery to pick out a spaghetti squash, cut it in half easy-way and use the extra-long noodle-y strands to make a big 5-ingredient dish!
I mean this one right here of course. >>>
This one, with the 5 ingredients and enticing red sauce. Spicy chorizo, bubbling tomato sauce, fresh minced basil… One big pot of comfort food at its healthiest.
Spaghetti squash pasta is at its best when it’s packed with flavor and easy to get on your dinner table. Or into your bowl and on the couch, curled under a blanket with the tv on. Shhh … I won’t tell if you don’t.
- 1 Large spaghetti squash (or 2 small/medium), Cut in half crosswise**
- 1 Pound chorizo
- 1 Cup kale or spinach (optional)
- ⅔ Cup chicken broth
- 1 (28 ounce) can crushed tomatoes
- Salt to taste
- Minced fresh basil to garnish
- Heat your oven to 425 degrees.
- Line a baking sheet with parchment paper and lay the squash halves face-down. Bake for 35 minutes, then remove from the oven and flip the squash over to cool while you cook the chorizo.
- Heat a deep pan or dutch oven over medium heat. Crumble the chorizo into the pan and cook until browned, 8-10 minutes. Break up the chorizo with the back of your spoon and stir as it cooks.
- Stir in the spinach or kale and cook for another 1-2 minutes, until the greens wilt.
- Pour the chicken broth and crushed tomato into the pan. Scrape the spaghetti squash strands from the shell and stir them into the pan. Bring everything to a low boil and then reduce the heat (5-7 minutes).
- Season to taste with salt and fresh basil, and serve.
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