Pre-heat your oven to 375. First, we’ll prep our spaghetti squash!

Use your largest, sturdiest knife and chop off the top of the squash with the stem on it. This will make scraping easier later on once it’s cooked. Next, cut it in half length-wise, and use a sturdy spoon to scape out the seedy loose interior of the squash, leaving just the hard flesh. Brush 1 tbsp. of olive oil over the inside of the squash and sprinkle with a little salt. Bake for 40 minutes on 375. See a simple video here that shows this whole process.

While the squash cooks, prep everything else: chop the the pepper, dice the onion, and mince the garlic.

In an oven-safe skillet (like a cast iron skillet) or a dutch oven, heat up 1/2 tbsp. of olive oil on medium heat. Saute the bell pepper, onion, and garlic until the onions turn lightly translucent (about 2-3 minutes). Add the 1/2 pound of chorizo, and brown it until it is fully cooked. Mix in the tomato paste, cumin, chili powder, and a few pinches of Kosher salt, and once it is mixed, add the half and half. Stir until fully combined, then turn off the heat until the spaghetti squash is ready.

When the squash is done cooking, remove it from the oven and turn right-side up to let the steam escape. Keep the oven on 375 - we’re about to use it again! Let the squash cool for 10 minutes before using a large fork to scrape the spaghetti squash shreds directly into the skillet or dutch oven with the chorizo mixture. Stir it all together and spread out evenly.

Top the mozzarella and cheddar cheeses over the top of your mixture and place in the oven to bake for 30 minutes or until the cheese is lightly browned on top and bubbling. No lid is needed. Remove from the oven and serve it warm!

Plating: Top with some fresh cilantro for added brightness. You could use some sour cream or greek yogurt, too, but this dish is already fairly creamy and decadent.