Recipe: spaghetti squash with chorizo bolognese
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Spaghetti squash with chorizo bolognese
Preheat the oven to 180ºC/356ºF. Slice the squash in half lengthways.
Use a spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Discard the seeds.
Place the squash cut-side down in a baking dish and bake for 35-40 minutes, or until the flesh is tender and the inside is coming away in threads.
While the squash is baking, make the chorizo bolognese. Heat 1 tbsp of the oil in a heavy based saucepan and add the chorizo in chunks. Cook over a medium heat for around five minutes, or until brown. Set aside.
Add the remaining oil to the saucepan, and add the onions and garlic. Turn the heat down to medium/low and sweat for around 10 minutes. Season with salt, vinegar and the paprika.
Add the chopped tomatoes and cooked chorizo, and simmer for 15 minutes or until the spaghetti squash is cooked. Check the seasoning, and adjust if necessary. Scatter in the flat leaf parsley.
When the spaghetti squash is ready, use a fork to scrape our the strands.
Serve the strands in bowls and top with the chorizo bolognese.
Preheat the oven to 180ºC/356ºF. Slice the squash in half lengthways.
Use a spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Discard the seeds.
Place the squash cut-side down in a baking dish and bake for 35-40 minutes, or until the flesh is tender and the inside is coming away in threads.
While the squash is baking, make the chorizo bolognese. Heat 1 tbsp of the oil in a heavy based saucepan and add the chorizo in chunks. Cook over a medium heat for around five minutes, or until brown. Set aside.
Add the remaining oil to the saucepan, and add the onions and garlic. Turn the heat down to medium/low and sweat for around 10 minutes. Season with salt, vinegar and the paprika.
Add the chopped tomatoes and cooked chorizo, and simmer for 15 minutes or until the spaghetti squash is cooked. Check the seasoning, and adjust if necessary. Scatter in the flat leaf parsley.
When the spaghetti squash is ready, use a fork to scrape our the strands.
Serve the strands in bowls and top with the chorizo bolognese.
Spaghetti squash with chorizo bolognese
Preheat the oven to 180ºC/356ºF. Slice the squash in half lengthways.
Use a spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Discard the seeds.
Place the squash cut-side down in a baking dish and bake for 35-40 minutes, or until the flesh is tender and the inside is coming away in threads.
While the squash is baking, make the chorizo bolognese. Heat 1 tbsp of the oil in a heavy based saucepan and add the chorizo in chunks. Cook over a medium heat for around five minutes, or until brown. Set aside.
Add the remaining oil to the saucepan, and add the onions and garlic. Turn the heat down to medium/low and sweat for around 10 minutes. Season with salt, vinegar and the paprika.
Add the chopped tomatoes and cooked chorizo, and simmer for 15 minutes or until the spaghetti squash is cooked. Check the seasoning, and adjust if necessary. Scatter in the flat leaf parsley.
When the spaghetti squash is ready, use a fork to scrape our the strands.
Serve the strands in bowls and top with the chorizo bolognese.
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