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Dairy-free Full GAPS chorizo-stuffed spaghetti squash in a Le Creuset Artichaut baking dish

Dairy-Free Chorizo-Stuffed Spaghetti Squash for Full GAPS

A dairy-free Full GAPS stuffed squash with fresh additive-free chorizo, homemade coconut cream, and homemade coconut flour.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 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 additive-free coconut cream stirred smooth
  • 2 tbsp homemade coconut flour finely ground additive-free unsweetened desiccated or shredded coconut
  • 1 tbsp dairy-free GAPS cooking fat coconut oil, lard, or another accepted dairy-free fat
  • 1/2 tsp pure bicarbonate of soda sifted; not baking powder
  • mineral salt for a light sprinkling

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

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 dairy-free 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, coconut cream, homemade coconut flour, and sifted bicarbonate until no dry pockets remain and the filling is cohesive with no visible white topping.
  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 browned and set, and the juices at the edges bubble.
  8. Rest for 5 minutes, then cut each half crosswise into two portions for 4 servings.

Notes

Full GAPS and dairy-free: Use fresh uncured chorizo with a fully disclosed GAPS-compatible ingredient list, homemade additive-free coconut cream, and coconut oil or lard for a completely dairy-free dish.
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.

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