Go Back
–+ servings
Full GAPS chorizo-stuffed spaghetti squash topped with melted aged cheddar in a Le Creuset Artichaut baking dish

Chorizo-Stuffed Spaghetti Squash with Cheddar for Full GAPS

Tender spaghetti squash filled with fresh additive-free chorizo, 24-hour cultured cream, homemade coconut flour, and aged cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole spaghetti squash firm and intact
  • 1 lb fresh uncured additive-free bulk chorizo GAPS-compatible ingredients only
  • 1/2 cup homemade 24-hour cultured sour cream or cultured cream after dairy introduction and tolerance
  • 2 tbsp homemade coconut flour finely ground additive-free unsweetened desiccated or shredded coconut
  • 1 tbsp GAPS cooking fat ghee, butter, coconut oil, lard, or another accepted fat
  • 1/2 tsp pure bicarbonate of soda sifted; not baking powder
  • mineral salt for a light sprinkling
  • 8 oz additive-free raw or properly cultured aged cheddar freshly grated

Equipment

  • Le Creuset Heritage 4-quart rectangular casserole dish in Artichaut
  • Large sharp chef's knife and stable cutting board
  • Two thick oven mitts
  • Large mixing bowl and flexible spatula
  • Sturdy spoon and box grater

Method
 

  1. Preheat the oven to 375°F.
  2. Put the whole uncut spaghetti squash in the baking dish and bake for 25 minutes. It should remain firm but the shell will be easier to cut.
  3. Move the hot squash to a stable cutting board with oven mitts. Cool briefly if needed, cut lengthwise, and scoop out the seeds and loose wet strings.
  4. Rub the cut interiors with the cooking fat. Set the halves cut-side down in the casserole dish and bake for 25 minutes, until the flesh separates into strands with gentle fork pressure while the shells hold their shape.
  5. While the squash roasts, mix the chorizo, cultured cream, homemade coconut flour, and sifted bicarbonate until no dry pockets remain and the filling looks slightly lighter and cohesive.
  6. Turn the halves cut-side up, sprinkle the flesh lightly with mineral salt, and divide the filling evenly between the cavities without pressing it into a dense layer.
  7. Bake for 30 minutes, until the meat has no raw pink areas, the surface is set, and the juices at the edges bubble.
  8. Scatter the grated cheddar evenly over both halves and bake for 10 minutes more, until melted with a few golden spots.
  9. Rest for 5 minutes, then cut each half crosswise into two portions for 4 servings.

Notes

Full GAPS: Use fresh uncured chorizo with a fully disclosed GAPS-compatible ingredient list. Use cultured cream and properly cultured aged cheddar only after dairy introduction and tolerance.
Coconut flour: This formula uses homemade flour made from finely ground additive-free dried coconut; commercial defatted coconut flour is not a direct measured substitute.
Storage: Refrigerate covered leftovers and reheat in a covered oven-safe dish at 300°F for about 20 minutes, until hot.
Scaling: For 2x, use two squash and two baking dishes so the halves are not crowded. Double every ingredient and keep the same oven temperature and stage times, checking doneness by the stated physical cues.

Tried this recipe?

Let us know how it was!