Cheesy Chorizo & Spaghetti Squash Egg Bake

Ingredients

• Pork and beef chorizo

  4 oz or 113g

• Salsa verde

  Campbell soup company, pace

  ½ cup or 128g

• Cheddar cheese

  ½ cup, shredded or 57g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

Directions

1. Preheat oven to 375 degrees F.
2. To cook your spaghetti squash, pierce all over and microwave on high for 20 minutes. Let cool for 5 minutes then cut in half, remove seeds and scoop out flesh (carefully, it will still be HOT).
3. Meanwhile, cook your chorizo in a medium sauté pan over medium heat. Add the squash and salsa verde and cook for 7-8 minutes, or until the liquid has evaporated. Remove from the heat and stir in the cheese. Make 4 wells into the mixture and crack an egg into each one.
4. Bake in a preheated oven for about 18 minutes (longer if you want your yolks firm). Remove from the oven and garnish with chopped cilantro before serving. Enjoy!