(Dairy-Free, Whole 30, Paleo, Gluten Free, Low Carb)
Cut the spaghetti squash in half. Place the pieces (cut side face down) in a baking pan. Bake the spaghetti squash at 400°f for about an hour. You will know they are done when the outer shells of the squash are soft.
Let cool.
When the squash is cool use a fork to scoop out the "spaghetti" into a bowl. Chop up the basil and toss it in the bowl.
Optional: My husband and I like to add a bit more veg. We like to add chopped collards.
Cook the chicken (we like to use chicken that was baked the day before and shred it). Cook the chorizo until done. Sautée the chicken and chorizo with a chopped garlic clove.
Blend together the meat and spaghetti squash mixture.
Add the spices to the meat and spaghetti squash and mix! I like to get in there and mix with my hands.
Preheat over to 350°f. Place the mixture into a 9" x 13" casserole. Bake for 30 - 45 minutes.
Because the meat is cooked before hand the casserole is done when it's well heated in the center.
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