• Maya Levin

Creamy spaghetti squash w red peppers and chorizo.


Ingredients: spaghetti squash, bell peppers, coconut cream, chorizo, parsley.



Cut your spaghetti squash in half, clear the seeds and place face down on a baking sheet. You can drizzle with olive oil and add salt an pepper but its not a really important in this case because it's going to be mixed with creamy sauce that will provide all the flavor.

Bake on 400F (200C) for 40 minutes and check whether you can cut through the peel with a sharp knife easily (the time it takes to cook really depends on the size of the squash). If not leave in oven for 20 more minutes, otherwise take out, flip, and let cool.


To make the sauce dice a whole red bell pepper. Saute with some ghee until soft and add chorizo. I like to make little quarter pieces.

Once the chorizo is charred add the coconut cream. Season with salt and garlic powder. I skip the pepper as the chorizo is spicy enough. Simmer on low until the spaghetti is ready to go in.


To get the spaghetti out use a fork and peel the inside from the sides crosswise - just stick the fork in and pull towards you. You will see the spaghetti separate. Mix in with the sauce and let simmer for a couple of minutes.

once on a plate (or in a bowl) garnish with parsley and enjoy!

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