Spaghetti Squash with Spicy Chorizo Tomato Sauce

After spending the past five days in Arizona, I came home still craving some of that southwest spice!! I open the fridge and there were 3 chorizo sausages and about 1/2 pound of ground beef...perfect. I also happened to have a spaghetti squash on hand--- the perfect substitute for those of us who crave carbs(but shouldn't be eating them!) So, let's get started.

                           
Olive oil
1 Large Spaghetti Squash, Cut in half
3 Chorizo sausages
1/2 lb. Ground Beef or Turkey
1/2 Onion, Diced
1/2 Tomato (That's all I had-- you can use a whole), Chopped
1 Garlic Clove- Diced
1 Red Pepper, Chopped
2 Jalapenos, Finely Chopped
1 Can (12 oz) Tomato Paste
1 Cup Water
A little Red wine (I used 1/3 Cup Shiraz)
Sea Salt
Freshly Ground Pepper
Cumin


Preheat the oven to 375. Take a 13x9 glass dish and fill the bottom inch with water. Take a spoon and scoop the seeds out of each half of the spaghetti squash and place cut side down in the water. Place in oven on the top shelf and bake for 30 minutes.

While the squash is cooking, start heating a little olive oil in a large frying pan. Add the onions and garlic. Cook until soft and then add the jalapenos and tomatoes. After about 2 minutes, add the ground beef and the chorizo sausage (I squeeze it out of the casing--- but that is my preference).

Cook over medium heat until the meat has cooked through, you can drain it, but I pat with a paper towel to get out the excess oil.  In a separate bowl, mix the tomato paste and water. Add this to the meat and stir. Let simmer for about 3 minutes and then pour in the wine and season with salt, pepper and cumin (generously). Turn down to a low heat and let it cook.

By this time, your timer will be near beeping for the squash. Remove from oven and let cool for a few minutes. I rarely have patience so I hold the squash with a pot holder, while using a fork to scrape out the spaghetti "meat."

 Serve with lots of sauce and a little parmesean!! Super good and low carb!!
 Enjoy, E