Spaghetti Squash Poblano Chorizo Breakfast Casserole

4.50 from 4 votes
2 hours
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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!

Photo of Spaghetti Squash Poblano Chorizo Breakfast Casserole in white baking dish on blue kitchen towel.

The inspiration behind this recipe:

You may have noticed a pattern emerging.  Two recipes in a row that contain Poblano peppers!  Um.  Get ready for a third.  Spaghetti Squash Poblano Chorizo Breakfast Casserole!

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.

Here, poblano peppers and spaghetti squash pair perfectly together in this delicious, low-carb breakfast casserole!

How to cook spaghetti squash:

The first thing you need to do is cook the spaghetti squash.

  • You can microwave spaghetti squash, 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 so when you shred it, you get beautiful, separate strands.

Photo of two roasted spaghetti squash halves.

How to make Spaghetti Squash, Poblano and Chorizo Breakfast Casserole:

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!

Photo of Spaghetti Squash Poblano Chorizo Breakfast Casserole on blue towel.

  • 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!

Photo of Spaghetti Squash Poblano and Chorizo Breakfast Casserole in white baking dish with pieces removed.

That’s it!  Spaghetti Squash Poblano Chorizo Breakfast Casserole is going to make your low-carb loving friends and family so happy!

More great spaghetti squash recipes!

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Spaghetti Squash, Poblano and Chorizo Breakfast Casserole in rectangular white baking dish after being baked and before being cut.

Spaghetti Squash Poblano Chorizo Breakfast Casserole

4.50 from 4 votes

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By: Carol | From A Chef's Kitchen
Spaghetti Squash, Poblano and Chorizo Breakfast Casserole is how you do low-carb for breakfast or brunch with flavor!
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Breakfast and Brunch
Cuisine Southwestern / Mexican
Servings 8
Calories 326 kcal

Ingredients
  

  • 1 large spaghetti squash - 3-4 pounds, halved
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper - to taste
  • Cooking spray - or olive oil
  • 1 pound chorizo sausage - bulk or removed from casings
  • 4 large Poblano peppers - seeded and chopped
  • 2 bunches 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

Instructions
 

  • 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 are 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.

Notes

MAKE AHEAD:  Can be assembled to the point of baking 1-2 days ahead of time.  Let sit out at room temperature while the oven preheats then bake as directed.
FREEZER-FRIENDLY:  Cut into squares and wrap with plastic wrap.  Place in an airtight container.  Thaw in the refrigerator or microwave.  Reheat in the oven at 350 degrees or in the microwave.

Nutrition

Serving: 1 | Calories: 326kcal | Carbohydrates: 14g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1130mg | Potassium: 368mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1161IU | Vitamin C: 80mg | Calcium: 394mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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5 Comments

    1. Hi, Melanie, Thanks so much! I think any sausage would work but a jalapeno chicken sausage really sounds great! Thanks again and glad you enjoyed!