Cheesy Chorizo & Spaghetti Squash Egg Bake
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 28.24 oz |
| Number of Servings | 4 |
| Serving Size | 7.06 oz |
Ingredients
7.06 oz
Chorizo
17.65 oz
Spaghetti squash
6 pieces
Eggs
7.06 oz
cheddar cheese
1 tsp
salt
1 tsp
black pepper
2 tbsp
olive oil
3.53 oz
onion
2 cloves
garlic
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut side down, and roast in the preheated oven for 30-40 minutes, or until the flesh is tender. Remove from the oven and let cool.
Step 3
While the spaghetti squash is roasting, heat olive oil in a skillet over medium heat. Add the chorizo, onion, and garlic. Cook until the chorizo is browned and the onion is softened, about 5-7 minutes. Remove from heat and set aside.
Step 4
Once the spaghetti squash has cooled, use a fork to scrape the flesh into a large bowl. Add the cooked chorizo mixture, beaten eggs, cheddar cheese, salt, and black pepper. Mix well to combine.
Step 5
Transfer the mixture to a greased baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
Step 6
Remove from the oven and let cool for a few minutes before serving. Serve warm and enjoy!
Nutrition Facts
Fat:
25 g
(225
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 24.71 kcal | 1.24% |
| Vitamin A | 1.059 IU | 0.12% |
| Monounsaturated Fat | 0.706 g | 0% |
| Saturated Fat | 0.9884 g | 0.9% |
| Fat | 1.765 g | 1.26% |
| Carbohydrates | 0.706 g | 0.14% |
| Sodium | 63.54 mg | 12.71% |
| Fibers | 0.1412 g | 0.37% |
| Sugars | 0.1412 g | 0% |
| Protein | 1.412 g | 1.66% |
| Vitamin C | 0.706 mg | 0.78% |
| Calcium | 1.412 mg | 0.28% |
| Iron | 1.059 mg | 0.21% |
| Potassium | 28.24 mg | 5.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 14.12 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0706 mg | 5.43% |
| Vitamin B12 | 0.0706 mcg | 2.94% |
| Vitamin E | 0.1412 mg | 0.94% |
| Zinc | 0.1412 mg | 0.03% |
| Selenium | 1.412 mcg | 0.28% |
| Vitamin D | 0.1412 mcg | 0.94% |
Recipe Attributes
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