Description
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!
Ingredients
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
- 1–2 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
- 2–3 Tbsp Milk
- 1 Tbsp Butter
- Guacamole
- Sour Cream
- Cilantro, optional
Instructions
- Preheat oven to 350 degrees.
- Cut squash in half, and scrape out the seeds. Season the squash with salt and pepper.
- 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.
- Vent the steam carefully once they are cooked. When they are cool enough to handle, gently scrape the squash into its spaghetti form.
- While the squash are cooking, heat up a skillet, and in a small bowl, whisk together the eggs and milk.
- 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.
- 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.
- 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.
- 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.
- Return the eggs, peppers, and chorizo all to the skillet and finally mix together. Add in the spaghetti squash and fold in.
- Fill the spaghetti squash and chorizo mixture back into the squash skins, topping with the cheese.
- Bake in an oven safe baking dish for 20 minutes, until the cheese has melted completely.
- Serve with sour cream, guacamole, and cilantro.