We have been cooking with a lot of spaghetti squash in the last month. It is so good, and so easy! This is a spaghetti squash chorizo bake with queso fresco and fried sage leaves. Don and I made it using a recipe from Tiny Kitchen Stories as a guide. We bought the chorizo at Rain Shadow Meats which I highly recommend doing. It was pretty incredible. Don fried a handful of sage leaves from our porch in the oil runoff of the chorizo. The sage leaves made the dish.
This recipe can be easily adapted for vegetarians. We made it recently for a dinner party using Field Roast vegetarian sausages and it was a huge hit.
Now that it is getting chilly out a lot of cooking has been happening here at my place. I'll keep sharing my favorites.
