Hi everyone, Chef Piet checking back in with another one of my favorite comfort food recipes, Roasted Spaghetti Squash w/ Chorizo and Black Bean Ragû.
When I make this, I use vegetarian chorizo sausage, but you can also try Al Fresco’s Chipotle Chorizo Chicken Sausage, which has much lower fat than pork chorizo. The black bean ragû is somewhere between a sauce and a stew and is a perfect compliment with the spaghetti squash. The smokey, spicy notes of the chorizo adds the final accent to this delicious dish and goes great with a nice glass of Rioja wine. Even with a glass of wine and a portion of tortilla chips on the side, this entire meal is under 700 calories.
Spaghetti Squash w/ Chorizo and Black Bean Ragû
Non Stick cooking spray
- 1 tablespoon olive oil
- 1 spaghetti squash- cut in half lengthwise and seeded
- 1 red onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, chopped
- 1/2 jalapeno, finely chopped
- 1 tablespoons chili powder
- 1/2 tablespoon ground cumin
- 2 cups vegetable broth
- 1 cans black beans
- 1 cup frozen sweet corn
- 1 cup of frozen garden peaa
- 1 can diced tomatoes
- 2 chorizo chicken sausages- fully cooked.
- 1 cup cherry tomatoes, cut in half
- 1 avocado, small diced right before serving.
Salt and fresh ground pepper to taste
Preheat Oven to 375 degrees. Spray the insides of the spaghetti squash halves with cooking spray and season with salt and pepper. Place cut side down on baking sheet. Roast until the spaghetti squash is fork tender, approximately 35-40 minutes.
Heat olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, jalapeno and garlic for 5 minutes. Season with chili powder, cumin, and a few twists of black pepper. Cook another minute or so, then stir in vegetable broth, beans, corn, and tomatoes. Bring to a boil. Reduce heat to medium and simmer for 20 minutes. Season to taste.
While black bean ragû is simmering, heat a skillet over medium-high heat. Spray with cooking spray. Cook chorizo sausages about 7-9 minutes, turning frequently, until golden brown. Remove from heat and cut into small bites.
When spaghetti squash is done, use fork to carefully scrape flesh from rind. Divide the squash between four large bowls and top with black bean ragû and chopped chorizo. Garnish with diced avocado and cherry tomatoes.