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Spaghetti Squash & Chorizo Semolina Cake” – 41 characters


For 4 people

1/2 spaghetti squash

1 onion

50 g chorizo

80 g fine semolina

2 eggs

25 cl milk

1 teaspoon paprika

Olive oil

Salt and pepper


1. Cook the spaghetti squash in the oven (cut in half for 30-40 minutes at 180°C), in a large pot of boiling water (20-30 minutes), or in a pressure cooker (10 minutes). Let it cool for a bit, remove the seeds and stringy parts, and scrape out the flesh with a fork to create spaghetti-like strands (use only one half, save the other half for a different recipe, like a stuffed squash).

2. Peel and thinly slice the onion, sauté in a lightly oiled pan, then add the chopped chorizo and paprika.

3. In a separate bowl, whisk the eggs, then mix in the milk, semolina, salt and pepper. Finally, add the onion-chorizo mixture and the spaghetti squash flesh.

4. Pour the mixture into a baking dish and bake for approximately 30 minutes at 180°C in a preheated oven.