Spaghetti Squash --Spanish Style

Spaghetti squash tastes great with a little Spanish chorizo thrown into the mix. When buying, choose a firm spaghetti squash that seems heavy for its size. Avoid squash with overly glossy or with greenish rinds--this may indicate the squash is not quite ripe enough. The stem of a spaghetti squash should be dry. Moisture around the stem may mean the squash is not fresh. Print the complete recipe at http://www.myfoodchannel.com/spaghetti-squash/
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Spaghetti Squash Recipe:

1 SPAGHETTI SQUASH
4-5oz Spanish style CHORIZO (diced)
1 lg ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1/2 cup PARMESAN or ASIAGO CHEESE (shredded)
1/2 cup CILANTRO (chopped)
2 Tbsp Olive Oil
SALT and PEPPER to taste

directions:
Preheat oven to 350 degrees F.
Slice 1 spaghetti squash lengthwise into halves. Remove seeds and place cut side down in a baking pan. Pour a small amout of water in the pan to keep the squash from sticking. Place in the oven and bake for 45 minutes. The squash is ready when a fork will slide easily into the flesh.
In a skillet, heat oil on medium high heat. Add onions and saute a few minutes (add red pepper flakes for heat, if desired). Add garlic and chorizo and continue sauteing. Add salt and pepper to taste. You don't need a lot of seasoning for this dish--the chorizo will add plenty of flavor. Take a fork and scrape the squash away fromm its skin and into the skillet; the squash will separate easily in spaghetti-like strands...which is why it's called what it's called. The squash is already cooked, so this is more about mixing the ingredients than cooking them. Add cilantro and cheese, mix well, and remove the skillet from the heat. It's a delicious dish, and hearty enough to make a terric main course. Serve with a salad and bread and you'll have a more than enough.
Enjoy!
And thanks for watching.

the music is "Chucky the Construction Worker" by Kevin MacLeod is licensed under a CC Attribution 3.0.
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100292.

Video shot with Canon 60D and a Tokina 11-16mm wide angle lens. Edited in Sony Vegas Movie Studio.