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Home » Recipes » Pork Recipes

October 17, 2021 · Leave a Comment

Portuguese Spaghetti Squash Casserole

Casseroles & Stews· Pork Recipes· Portuguese

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Portuguese Spaghetti Squash Casserole made with chourico, black beans, corn and fire roasted tomatoes topped with shredded Pepper Jack Cheese. 
Portuguese Spaghetti Squash Casserole made with chourico, black beans, corn and fire roasted tomatoes topped with Pepper Jack Cheese. 

Portuguese Spaghetti Squash Casserole made with chourico, black beans, corn and fire roasted tomatoes topped with shredded Pepper Jack Cheese. 

Portuguese Spaghetti Squash Casserole

My family loves two things: spaghetti squash and chourico. I can't believe I haven't tried combining the two before because this Portuguese Spaghetti Squash Casserole was AMAZING!

Thanksgiving is coming and for us that means it's almost time for Portuguese Stuffing. It's one of those must-have recipes on our table along with my favorite, green bean casserole of course! 

We recently purchased some chourico to stock up for the next few months and just had to try it in a new recipe. 

Spaghetti squash casserole with chourico

Chourico vs Chorizo

These spicy sausages are very similar; however, they are not the same. Portuguese chourico and Mexican or Spanish chorizo are both pork sausages. However, Mexican chorizo is fresh and not fully cooked, and Spanish chorizo is cured.

Portuguese chourico is a smoked sausage, so it is fully cooked and ready to eat. It's garlicky, smokey and tastes fabulous in recipes like Macaroni and Cheese, breakfast Potatoes and Stew. 

Portuguese Spaghetti Squash Casserole with chourico.

Ingredients Needed

For this recipe you'll need the following ingredients: 

  • Spaghetti Squash
  • EVOO
  • Ground Chourico-You can substitute Mexican, Spanish or Italian sausage. If you can't find it ground, you can use links and dice small once you remove the outer casing. 
  • Scallions or onions
  • Garlic
  • Dried Oregano
  • Black Beans
  • Fire Roasted Tomatoes-You can substitute fresh chopped tomatoes, but I prefer the flavor in roasted
  • Corn
  • Cream Cheese
  • Shredded Pepper Jack Cheese-I liked the spiciness of this cheese, but you can substitute for Cheddar, Monterey Jack or Mozzarella

Portuguese Spaghetti Squash Casserole in a dish.

How do you make Portuguese Spaghetti Squash Casserole?

First, you'll want to cook the squash. To save some time, I cut the squash in half, put it flesh side down in a dish with 2 tablespoons of water; then microwaved for 10-15 minutes until the flesh was soft. Remove from the microwave and allow to cool slightly. 

While the spaghetti squash is cooking, add the EVOO to a large nonstick skillet and heat over medium high heat. Add the chourico, garlic, scallions and oregano and cook for 5 minutes; stirring constantly. 

Next, add the black beans, tomatoes, corn and cream cheese. Mix well; then scrape the squash out of the shells with a fork into the pan. Mix well until combined; then add to a 9x13 casserole dish. 

Top with the shredded cheese; then bake in a 375 degree F oven for 15-20 minutes or until the cheese is hot and bubbly. This Portuguese Spaghetti Squash Casserole serves 6, was delicious and the flavors were incredible. 

Storage

You can store leftovers in the refrigerator for up to 3 days or in an airtight container in the freezer for up to 3 months. 

 

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Portuguese Spaghetti Squash Casserole made with chourico, black beans, corn and fire roasted tomatoes topped with shredded Pepper Jack Cheese. 

 

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Spaghetti squash casserole with chourico

Portuguese Spaghetti Squash Casserole

Carrie's Experimental Kitchen
Portuguese Spaghetti Squash Casserole made with chourico, black beans, corn and fire roasted tomatoes topped with Pepper Jack Cheese. 
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Entree
Cuisine Portuguese
Servings 6

Ingredients
  

  • 1 spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 8 ounces ground chourico
  • 1 tablespoon minced garlic
  • ⅓ cup chopped scallions (or onions)
  • 2 teaspoons dried oregano
  • 1- (16-ounce) can black beans, rinsed and drained
  • 1- (15-ounce) can fire roasted tomatoes (or 2 cups diced tomatoes)
  • 1 cup corn
  • 4 ounces cream cheese
  • 2 cups shredded pepper jack cheese

Instructions
 

  • Preheat oven to 375 degrees F.
  • Cut the squash in half, put it flesh side down in a dish with 2 tablespoons of water; then microwaved for 10-15 minutes until the flesh was soft. Remove from the microwave and allow to cool slightly.
  • While the spaghetti squash is cooking, add the EVOO to a large nonstick skillet and heat over medium high heat. Add the chourico, garlic, scallions and oregano and cook for 5 minutes; stirring constantly.
  • Next, add the black beans, tomatoes, corn and cream cheese. Mix well until the cream cheese dissolves; then scrape the squash out of the shells with a fork into the pan. Mix well until combined; then add to a 9x13 casserole dish.
  • Top with the shredded cheese; then bake for 15-20 minutes or until the cheese is hot and bubbly.

Notes

You can store leftovers in the refrigerator for up to 3 days or in an airtight container in the freezer for up to 3 months. 

Nutrition

Calories: 428kcalCarbohydrates: 31gProtein: 23gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 53mgSodium: 964mgPotassium: 611mgFiber: 11gSugar: 5gVitamin A: 1022IUVitamin C: 7mgCalcium: 421mgIron: 4mg
Keyword spaghetti squash
Tried this recipe?Let us know how it was!

 

 

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