Switch up breakfast with a little south of the border flair with these chorizo and pepper breakfast spaghetti squash bowls. Packed with chorizo, peppers, black beans, and eggs, they are low carb and super filling for a make ahead breakfast, or even dinner!

Over a cup of coffee this morning, I was debating on telling you one of two stories, not entirely sure of which one would be a better option. Would it be telling you more about myself, what I do, who I work with, or something utterly distressing that I witnessed on my way home from work last night that left me in absolutely dismay and tears? Sitting here, not able to decide and typing anyway, as some sort of run on sentence, I’m hoping that if I type long enough the answers will come to me, let me tell you both of them? Or lets just see where this post goes.

Never knowing who is here visiting this blog for the first time, or the thousandth, I never know how much to really shell out on paper about what I do in my “real” life. The illusion of bloggers is that we do this full time. So many have become household names, it is a full time job with teams, photographers, media staff, and whatnot. For the majority of us, it is just us. For me, I have one person who helps me with my day to day operation, sharing my recipes across social media, though my Instagram is 100% my own. And in real life, I do have a full time job. It’s true! Beyond the blog, beyond the momming, I am a project manager. A full time desk jockey, working at Sea-Tac airport (seriously, if you’re flying through let me know!), as a project manager on a terminal project to expand a relic of air transportation into a huge, light filled, world class travel experience at our North Satellite terminal expansion. After nearly 3 years on the job, I’ve been so fortunate to be on this project from the moment we started construction, and I hope to be there until the end when, in three more years, we will open an entirely new, shiny, lightfulled 20 gate terminal for my friends at Alaska Airlines.

My main focus is them, Alaska Airlines. I focus on their tenant projects, the fun stuff passengers see, like their new Lounge, to the back of house operations that most passengers don’t even think of that is the real heartbeat of an operating airport. My day jockeys between emails, meetings, site walks when I can, and herding cats. But I love it, and them. The people are always the best part of the job, and it’s because of one of them in particular, you get this recipe.

Wandering the airport, with my favorite coffee partner, we scoured the airport for something with chorizo. The power of suggestion is that he mentioned chorizo, and then I started craving it. Naturally there were like two places that you could get it, one at Starbucks if you were lucky to get a breakfast sandwich, or Qdoba, which we inconveniently missed breakfast and opted for an early lunch instead. But with this chorizo loving gap in my stomach, I had to find a way to get it filled. I volleyed a few ideas back and forth with him, mentioned the squashes that I picked up from Emmett’s and my adventures at the pumpkin patch, thought that stuff squash would be excellent, oooh and something breakfasty, and with that it was done – these chorizo and pepper breakfast spaghetti squash bowls were born.

Knowing Gabe for nearly three years now, he’s been an amazing person to have in my life, even though I shouldn’t admit that too loudly, lest he get a bigger ego and not be able to fit a big head through a door… I even mentioned him in my cookbook, but I don’t know if he has dared to go seek it out, despite my telling him it was mostly nice. And as I have grown into my role as a project manager, I have been challenged, frustrated, and had victories along the way, usually with him behind every one. But I am very thankful that he’s been a great friend, someone I can rely on, poke with a stick, and laugh with along the way. He’s been very supportive of me in my professional life, and here on the blog.

For having to spend more time with the people I work with than I do with my own family, I am very lucky to count him among them. Even on the days where I want to shake him by the shoulders. But, with ten minutes, a good laugh and a cup of coffee, I forgive him.

Thankfully, my mood has lifted, and my distressing story will wait for another day. I’m going to be working on an action plan and call on everyone who reads this post to help. I hope you will visit again in my next post to see what we can do together to make the lives of homeless children safer this coming holiday season.

Ingredients in Spaghetti Squash Bowls

  • Spaghetti squash
  • Kosher salt and pepper, to taste
  • Ground chorizo sausage
  • Ged bell pepper, diced
  • Medium yellow onion, diced
  • Olive oil
  • Garlic, minced
  • Chili powder
  • Smoked paprika
  • Cumin
  • Fire roasted diced tomatoes
  • Black beans
  • Kosher salt and pepper
  • Shredded colby jack cheese
  • Eggs
  • Milk
  • Butter
  • Guacamole
  • Sour Cream
  • Cilantro, optional

More Inspired Homemade Recipes To Try

20 Minute Red Curry Spaghetti Squash Bowls

Chorizo Breakfast Hash

Chorizo and Egg Breakfast Sandwich

Chorizo Hash Stuffed Breakfast Mushrooms with Egg

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Overhead view of two Chorizo and Spaghetti Squash Breakfast Bowls in a baking dish

Chorizo and Pepper Breakfast Spaghetti Squash Bowls

  • Author: Megan Keno
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 46 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Mexican


Switch up breakfast with a little south of the border flair with these chorizo and pepper breakfast spaghetti squash bowls. Packed with chorizo, peppers, black beans, and eggs, they are low carb and super filling for a make ahead breakfast, or even dinner!


Units Scale
  • 1 (3-4 pound) spaghetti squash
  • Kosher salt and pepper, to taste
  • 1/2 pound ground chorizo sausage
  • 1 red bell pepper, diced
  • 1 medium yellow onion, diced
  • 12 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 (14 ounce) can fire roasted diced tomatoes, drained completely.
  • 1/2 (14 ounce) can black beans, drained and rinsed
  • Kosher salt and pepper, to taste
  • 1 cup shredded colby jack cheese
  • 4 Eggs
  • 23 Tbsp Milk
  • 1 Tbsp Butter
  • Guacamole
  • Sour Cream
  • Cilantro, optional


  1. Preheat oven to 350 degrees.
  2. Cut squash in half, and scrape out the seeds. Season the squash with salt and pepper.
  3. In a large microwave safe dish, turn the cut sides of the squash down and add 2-3 Tablespoons of water to the dish. Cover the squashes with plastic wrap and microwave the squashes until tender, about 10 minutes.
  4. Vent the steam carefully once they are cooked. When they are cool enough to handle, gently scrape the squash into its spaghetti form.
  5. While the squash are cooking, heat up a skillet, and in a small bowl, whisk together the eggs and milk.
  6. Melt the butter in the skillet, and once melted add in the eggs scrambling them until they are just short of completely cooked. Remove from the skillet and set aside.
  7. Wipe out the skillet from any egg residue, and heat up the olive oil. Saute the peppers and onion until they are soft, about 5 minutes.
  8. Stir in the roasted tomatoes, cooking until the tomatoes lose the rest of the liquid that might not have drained. Stir in the garlic, chili powder, paprika, and cumin to coat them all completely. Set them aside with the eggs.
  9. In the same skillet, cook the chorizo until it is cooked through, breaking it apart with a spoon. Drain the chorizo on a paper towel lined plate.
  10. Return the eggs, peppers, and chorizo all to the skillet and finally mix together. Add in the spaghetti squash and fold in.
  11. Fill the spaghetti squash and chorizo mixture back into the squash skins, topping with the cheese.
  12. Bake in an oven safe baking dish for 20 minutes, until the cheese has melted completely.
  13. Serve with sour cream, guacamole, and cilantro.