Chorizo Cherry Spaghetti Squash with Poblano Crema

Amazing how often challenges present themselves in life. The way we view them has a significant impact on how they affect out lives. Do we fight relentlessly against the challenge and allow it to consume our joy? Do we hide away and avoid the challenge? Do we flow with the challenge and allow it to guide and teach us? Maybe a combination of all of these?

When challenges approach in my life, my response can vary. I am human. We all are. Many factors affect our reactions to challenge. This friendly cooking challenge brought me to my creative toes. Cherries, chorizo, poblano peppers, and spaghetti squash… make a tasty dish… Here we go. It worked and it was wonderful! ENJOY!

My favorite tips:

*The beauty of this recipe is how well the flavors blend together in a simple stuffed squash. It is versatile, as you can substitute ingredients easily and adjust to fit your own preferred spice level!
*I used gluten-free ground chorizo. You can also use your favorite vegetarian substitute! If you are gluten-free, check the labels and make sure your ingredients fit your diet.
*Be sure to cook your chorizo all the way through.
*I use Baby Bella mushrooms for this recipe. So earthy and delicious when mixed in with the chorizo and cherries! You can substitute with your favorite mushroom, or leave them out if you are not a mushroom fan.
*I use Chardonnay for the white wine in this recipe. You can substitute with your favorite. Always cook with a wine you would be willing to drink. It does make a difference!
*I love this with feta cheese. You can also use Cotija cheese for another flavorful option.
*For additional spice, you can add jalapeno, serrano, habanero, or your favorite hot peppers to the chorizo cherry mixture!

Chorizo Cherry Spaghetti Squash with Poblano Crema

Recipe by AmiessaCourse: DinnerCuisine: Other world cuisineDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

The beauty of this recipe is how well the flavors blend together in a simple stuffed squash. It is versatile, as you can substitute ingredients easily and adjust to fit your own preferred spice level!

Ingredients

• Chorizo Cherry Spaghetti Squash

• 2 spaghetti squash

• 2 tsp olive oil

• salt and pepper

• 1 lb ground gluten-free chorizo

• 1 1/2 poblano peppers, finely chopped

• 1 cup Baby Bella mushrooms, chopped

• 2 cups fresh cherries, pitted and halved

• 1/2 cup white wine

• feta cheese

• Optional garnish – fresh parsley, chopped

• Optional garnish – red pepper flakes

• Poblano Crema

• 1/2 poblano pepper

• 1 cup heavy cream

Directions

• Chorizo Cherry Spaghetti Squash
• Preheat oven to 400 degrees F. Rinse squash. Cut off ends and slice lengthwise. Scoop out seeds. Add 1 tsp olive oil to inside of each. Rub along the inside and cut edges. Add a sprinkle of salt and pepper. Place upside down on baking sheet and bake for 40 – 50 minutes until golden brown outside and easily pierces with fork inside. Remove from oven and turn right side up for stuffing. Prepare chorizo cherry stuffing and poblano crema while squash is cooking.
• Cook chorizo in skillet on medium heat until cooked through, approximately 15 – 20 minutes.
• Add chopped poblano peppers to skillet. Cook until pepper soften, approximately 6 – 8 minutes, stirring frequently. Add mushrooms and cook an additional 4-5 minutes until mushrooms soften.
• Add cherries and cook 5-6 minutes until cherries soften. Stir frequently.
• Add white wine. Stir well and simmer on medium-low heat for 5-10 minutes. Stir occasionally.
• Remove squash from oven when done. Turn right side up on baking sheet for stuffing.
• Divide chorizo cherry stuffing and place into squash on baking sheet. Add feta cheese to the top. Return to the oven and bake for approximately 5 – 10 minutes.
• Poblano Crema
• While stuffed spaghetti squashes finish baking, prepare poblano crema. Place 1/2 poblano pepper and heavy cream in blender. Mix on high speed until smooth and thickened, approximately 2 – 3 minutes.
• Remove stuffed squash from oven and serve warm. Top with poblano crema, parsley, and red pepper flakes. ENJOY!

Notes

• I used gluten-free ground chorizo. You can also use your favorite vegetarian substitute! If you are gluten-free, check the labels and make sure your ingredients fit your diet.
• Be sure to cook your chorizo all the way through.
• I use Baby Bella mushrooms for this recipe. So earthy and delicious when mixed in with the chorizo and cherries! You can substitute with your favorite mushroom, or leave them out if you are not a mushroom fan.
• I use Chardonnay for the white wine in this recipe. You can substitute with your favorite. Always cook with a wine you would be willing to drink. It does make a difference!
• I love this with feta cheese. You can also use Cotija cheese for another flavorful option.
• For additional spice, you can add jalapeno, serrano, habanero, or your favorite hot peppers to the chorizo cherry mixture!