Every year for Thanksgiving I make my great Aunt Dot’s spaghetti stuffing, a recipe that has been passed down from her mother-in-law’s family. The vermicelli (lately I use gluten free spaghetti) and pecorino romano cheese dominating the recipe mean that is it definitely not paleo. It is delicious. This is my Whole 30 take on spaghetti stuffing…for breakfast!
Ingredients:
2.5-3 pound spaghetti squash
12 oz chorizo (read the label if you’re looking for Whole 30 compliant!), chopped
6 large eggs
2 tbl. fresh parsley, minced
Kosher salt
Pepper
Olive oil
Whole 30 Spaghetti squash chorizo quiche
Whole 30 compliant chorizo
Read your labels! Most chorizo has sugar added to it, this one does not.
Method:
Preheat your oven to 400°F. Cut your spaghetti squash in half lengthwise, scoop out and discard the seeds. Coat the squash flesh with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and bake at 400°F until soft, approximately 45 minutes. Heat 1 tbl. olive oil or coconut oil in a large skillet over medium heat, add the chorizo and sauté for 10 minutes to give color and heat through. Set aside to cool. Once squash is cooked, use a fork to shred and set aside to cool (discard skin). Whisk eggs and season with parsley, salt and pepper. Combine eggs with squash and chorizo and pour into a pie plate greased with coconut oil. Bake at 350°F until cooked through, approximately 45 minutes.
Delicious Primal Cooking 
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