Mexican Chorizo and Spaghetti Squash Lasagna

Ingredients

• 2 large Spaghetti Squash
• 1 lb Ground Pork
• 2 tbsp Ancho Chili Powder
• 3 whole Poblano Peppers
• 1.5 cups Heavy Cream
• 4 oz Cream Cheese
• 1 cup Oaxaca Cheese
• 0.5 cup Cotija Cheese
• 4 cloves Garlic
• 1 tbsp Apple Cider Vinegar
• 1 tsp Cumin
• 1 tsp Mexican Oregano

Instructions

1. 1

   Preheat oven to 400°F. Halve spaghetti squash, remove seeds, and roast face down for 45 minutes. Once cooled, use a fork to scrape out strands and squeeze out all excess moisture using a cheesecloth to ensure a low-carb lasagna structure.

2. 2

   While squash roasts, prepare the house-made chorizo by mixing ground pork with ancho powder, cumin, oregano, minced garlic, and vinegar. Sauté in a skillet until browned and crumbled. Set aside.

3. 3

   Char the poblano peppers over an open flame or under the broiler until blackened. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and slice into thin strips.

4. 4

   Prepare the low-carb béchamel by simmering heavy cream and cream cheese in a saucepan over medium-low heat. Whisk in half of the Oaxaca and Cotija cheeses until smooth and thickened. Season with salt and pepper.

5. 5

   In a greased baking dish, layer one-third of the spaghetti squash strands, followed by a layer of chorizo, poblano strips, and a drizzle of the cheese sauce. Repeat layers twice more.

6. 6

   Top the final layer with the remaining Oaxaca and Cotija cheese. Bake at 375°F for 15-20 minutes until the cheese is bubbly and golden brown. Let rest for 10 minutes before slicing.