Summer Spaghetti Squash “Fideo Seco”
WHAT YOU NEED
- 1 spaghetti squash (medium, approx. 2 lbs.)
- 4 tablespoons extra virgin olive oil, good quality is better for this application
- Kosher salt & coarse ground black pepper, a generous amount
- 1 package Cacique Pork Chorizo, membrane removed
- 2 cups cherry tomatoes, halved
- 3-5 oz. fresh green chiles (serrano or jalapeños)
- 2 oz. sliced thin rounds purslane leaves (if unavailable, use sunflower sprouts)
- 4 oz. Cacique Pork Chorizo
- 4 tablespoons olive oil
- 2 tablespoons chorizo oil
- ¼ teaspoon Mexican dry oregano
- 3 tablespoons fresh squeezed lime juice strained
- Salt & pepper to taste
- 1 avocado, sliced
- ¼ cup pumpkin seeds, toasted & lightly salted
- Cilantro, chiffonade
- 4 oz. Cacique Queso Fresco
- Extra virgin olive oil
HOW TO MAKE IT
- For the Spaghetti Squash: Preheat the oven to 400F. Cut the squash in half and scrape out the seeds. Place the squash cut side up on a baking sheet and drizzle with olive oil and a healthy sprinkle of salt and pepper. Turn and place squash flat, (cut side down) and bake in oven for 20-25 minutes. Once tender, remove squash from the oven and let cool. Scrape the insides of the squash with a fork to get the spaghetti strands out. Squash should be al dente, not too soft.
- For the Chorizo: In a nonstick skillet over medium heat, add Cacique Pork Chorizo and cook slowly, breaking the meat up with a spatula. Let the chorizo brown and get crunchy without burning. Once crunchy, set the meat aside and reserve all the fat/oil contents.
- For the Marinated Tomatoes: Add sliced tomatoes to a mixing bowl. Add fresh green chilies, Mexican oregano, purslane and half of the Cacique Pork Chorizo. Then add olive oil, chorizo oil, fresh lime juice, and salt and pepper to taste. Gently toss ingredients together. Let it sit for 5-10 minutes at room temperature. Adjust lime or salt if needed.
- To Assemble: In a large serving bowl, place warm spaghetti squash in the center. Spoon the marinated tomatoes mixture around the squash. Place the avocado slices to one side of the dish and top with a generous amount of pumpkin seeds and cilantro. To finish, drizzle a spoonful of the marinade from the tomato-chorizo mixture around the dish, as well as some olive oil, Cacique Queso Fresco and remaining crispy Cacique Pork Chorizo. Toss all components together before serving/eating.
