This hearty dish makes a filling supper.
Chorizo and Kale Stuffed Spaghetti Squash
Makes 4
Ingredients
- 2 spaghetti squash
- 3 tablespoons olive oil, divided
- 4 teaspoons kosher salt, divided
- 1 pound fresh chorizo sausage, casings removed
- 1 cup chopped yellow onion
- 1 clove garlic, minced
- 2 medium tomatoes, chopped
- 4 cups packed chopped fresh kale
- ½ cup dry white wine
- 12 (⅛-inch-thick) slices fontina cheese
Instructions
- Preheat oven to 425°.
- Cut squash in half lengthwise; scoop out seeds and discard. Drizzle squash with 2 tablespoons oil, and sprinkle with 1 teaspoon salt. Place squash, cut side down, on a cast-iron pizza pan or griddle.
- Bake until tender, about 25 minutes. Let cool. Increase oven to 450°.
- When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands, and transfer to a large bowl; reserve squash skin.
- In a 12-inch cast-iron skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chorizo; cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Add onion and garlic; cook until onions are tender, about 3 minutes. Add tomatoes; cook for 2 minutes. Add kale and wine; cook, stirring frequently, until kale is tender, about 4 minutes.
- Spoon chorizo mixture into bowl with spaghetti squash. Add remaining 3 teaspoons salt, stirring gently to combine.
- Spoon squash mixture into reserved squash skins. Top each with 3 slices fontina.
- Bake until cheese is melted and squash is heated through, about 10 minutes.
Notes
Kitchen Tip: To cut spaghetti squash, poke it all over with a knife, and microwave it on high for 3 to 5 minutes. Let it cool enough to handle, and cut in half.
Find more recipes filled with your favorite fall veggie in our newest issue of Southern Cast Iron.
