Spaghetti Squash Poblano Chorizo Breakfast Casserole is how you do low-carb for breakfast or brunch with flavor! This Southwestern-inspired dish can be assembled the day before! When baked, individual pieces reheat beautifully!
You may have noticed a pattern emerging. Two recipes in a row contain Poblano peppers! Um. Get ready for a third.
We were very close to a hard frost here a week or two ago, so my husband picked every last Poblano pepper. We had a bumper crop so I’ve been scrambling to find uses for them.
I’ve roasted a TON and look forward to using them in chili this winter.
Because of the car accident my dad and sister were in, you may recall it was necessary for me to drive to Wisconsin. (A 13-hour trip that I did alone! Gulp!!)
Before heading home, my sister asked if she could give me some spaghetti squash because they had a bumper crop!
Taa-daah! This recipe is the successful marriage of two bumper crops!
The first thing you need to do is cook the spaghetti squash. You can microwave it, but be sure to punch numerous holes in the squash because otherwise IT WILL EXPLODE in the microwave. Spaghetti squash all over your kitchen will not be a pretty thing!
We’re talking the microwave door blowing open and either you or your walls will be wearing spaghetti squash. Don’t go there!
Instead, cut it in half and roast it to bring out the flavor and “dry” it out a bit.
After shredding the spaghetti squash, the rest is super-easy! Spaghetti squash has a crazy amount of water in it, which is why I didn’t add any milk or other liquid to this casserole. The tomatoes have liquid and the green chiles have liquid. There’s no need to add any more!
When finished browning the chorizo and peppers, let them cool slightly then simply combine all the ingredients and bake!
Be sure to let this Spaghetti Squash Poblano Chorizo Breakfast Casserole rest a bit before cutting into.
This dish can be assembled a day or two ahead and when baked, individual pieces reheat beautifully!
Here’s another delicious way to work spaghetti squash into your breakfast! Spaghetti Squash, Broccoli, Bacon and Cheddar Mini Quiches
Spaghetti Squash, Poblano and Chorizo Breakfast Casserole is how you do low-carb for breakfast or brunch with flavor!
- 1 large spaghetti squash (3-4 pounds), halved
- 3 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- Nonstick cooking spray (or olive oil)
- 1 pound chorizo sausage, bulk or removed from casings
- 4 large Poblano peppers, seeded and chopped
- 2 bunches of scallions, white and light green part only, chopped
- 1 can (15-ounce) diced fire-roasted tomatoes, undrained
- 1 can (7-ounce) diced green chiles, undrained
- 2 cups shredded Mexican blend cheese
- 6 large eggs, beaten
- Preheat oven to 375 degrees. Prepare a 13 x 9-inch baking dish by spraying with cooking spray or brushing with oil. Set aside.
- Line a baking sheet with nonstick aluminum foil. Drizzle the spaghetti squash halves with olive oil and season with salt and black pepper to taste. Turn them over so they're face down on the lined baking sheet.
- Bake for 35 to 40 minutes or until they can be easily pierced with a knife. Let cool to room temperature.
- While the spaghetti squash is cooling, brown the chorizo sausage in a skillet over medium-high heat until almost cooked through. Add the Poblanos and continue cooking until the sausage is fully cooked and the peppers are softened. Transfer to a large bowl.
- Add the scallions, tomatoes, green chiles.
- When the spaghetti squash has cooled, shred it with a fork into the bowl with the chorizo, peppers, scallions, tomatoes and chiles. Stir in the cheese and eggs and mix well.
- Pour into the prepared baking dish and bake for 50 minutes to 1 hour or until set in the center and lightly browned around the edges.
- Let stand 10 minutes before serving.