Portuguese Spaghetti Squash Casserole made with chourico, black beans, corn and fire roasted tomatoes topped with shredded Pepper Jack Cheese.
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.
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.
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
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.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Spaghetti Squash Recipes
- Parmesan Garlic Butter Spaghetti Squash
- Sun Dried Tomato and Basil Spaghetti Squash
- Chicken Pesto Spaghetti Squash
- Italian Stuffed Spaghetti Squash
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Portuguese Spaghetti Squash Casserole
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
Nutrition
Leave a Reply