Ragu like you’ve never seen it before, with chorizo, black beans, spinach, and peppers. Then it all gets stuffed into a spaghetti squash.
It’s time for Secret Recipe Club and this month I got to select something form the archives of Nora’s Natural Noshing. She actually had me back in 2013 and she tried my Slow Cooker French Dip Sandwiches and I was excited to return the favor. At first I was tempted to make her Butternut Whoopie Pies with Goat Cream Cheese Filling because um goat cheese filling? Then I spied her Sausage, Kale, and Squash Soup and dreamed of coming home to it after a cold day. Heck it would have be just the thing I needed after Ohio State lost to Michigan State on Saturday, when I couldn’t feel my toes after watching that heart breaking end from the stands. But I digress.
In the end I went with her Chorizo Ragu over Spaghetti Squash but instead of scraping the spaghetti squash out of it’s skin I decided to stuff the ragu inside, using the squash as an edible bowl (except for the skin of course). When the ragu was cooking I couldn’t wait, the aromas coming out of the pan were delightful. The scent captivated Bob into venturing into the kitchen and he couldn’t help himself but to try it before I was even done. He proclaimed it to be a perfect combination of flavors and I cannot say I disagree.
Two years ago: Mini Razzle Dazzle Peanut Butter Cinnamon Rolls
Three years ago: Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread
Four years ago: Pumpkin Swirl Cheesecake
CHORIZO RAGU STUFFED SPAGHETTI SQUASH
2 small spaghetti squash, halved and seeds removed
2/3 lb. chorizo sausage, casings removed
2 garlic cloves, minced
1-1/2 tsp ground cumin
1/2 tsp smoked paprika
1 jalapeno, seeds and veins removed and minced (optional)
1/2 small yellow onion, diced (about 2/3 cup)
1 red bell pepper, diced
2 Roma tomatoes, diced
1 (14 oz.) can black beans, drained and rinsed
2-4 cups of spinach, stems removed and chopped
1/4 cup fresh cilantro, chopped
Juice from 1/2 lime
Salt and pepper, to taste
- Preheat oven to 400 degrees F. Lightly drizzle olive oil over squash and season with salt and pepper. Place squash cut side down onto a baking sheet lined with foil and bake for 30-35 minutes or until tender. Set aside for serving.
- While squash cooks, place a medium skillet over medium heat and add chorizo and onion. Saute until cooked through and no longer pink and lightly browned.
- Add garlic, cumin, paprika and jalapeno and cook until fragrant, about 30 seconds to one minute.
- Add bell pepper, tomato and beans and cook for 3-4 minutes. Toss in spinach and cook another minute or two until wilted.
- Add cilantro the the skillet along with fresh squeezed lime juice. Season to taste with salt and pepper.
- Spoon ragu into cooked spaghetti squash. Sprinkle with grated cheese and/or additional cilantro if desired and enjoy!
Source: Adapted slightly from Natural Noshing.
YUM….I think this ragu would be perfect stuffed in other squashes as well. Great recipe.
Spaghetti squash is a favorite but I have never had it stuffed. I definitely need to get on that trend. This sounds delicious. Great pick!
I see we were on the same page in choosing sausage ragu for this month! I love how you just baked it in the squash – that’s super clever!
Happy reveal day! I’m so glad you and your hubby enjoyed this! Great idea to serve it in squash boats :) I’ll give that a try!
Haha just my boyfriend but either way, thanks for the great recipe!
This definitely sounds intriguing. I’ll add it to my queue…
What a delicious looking dish! The squash bowls are brilliant!
I am always searching for new ways to use spaghetti squash, which is a favorite side dish, but your recipe takes it to main dish level, no doubt!
Have a great Reveal Day!
SO pretty and So colourful – these look and sounds so tasty – a FAB pick for SRC this month! Karen
This sounds amazing! What a fantastic fall dish with great flavors.