INGREDIENTS:

• Spaghetti squash (weighs 2 to 3 lb.) — 1, cut in half and seeds scooped out
• Olive oil — 1/ 2 tablespoon
• Garlic powder — 1/2 teaspoon
• Ground pepper — 1/4 teaspoon
• Sea salt — 1/2 teaspoon
• Chorizo pork sausage— 2, casing removed
• Yellow onion— 1 medium, sliced
• Red or orange bell pepper — 1 seeded and sliced
• Juice of 1 lime

DIRECTIONS:

1. Preheat the oven to 375 F (190.5 C.). Brush olive oil onto the flesh of the squash with a pastry brush. Sprinkle some garlic powder and pepper on top. Lay the squash skin side up and bake for 30 to 35 minutes. 
2. To ensure the squash is fully cooked, pierce it with a knife, if the knife penetrates easily its done. 
3. Let in cool for 5 to 8 minutes then with a fork gently scrape the flesh off of the peel. 
4.  In a skillet, heat the leftover oil.  Add the chorizo and sauté for 5 to 6 minutes. Add the onions, cook for a minute and finally add the peppers, sauté another minute. 
5. Turn off the flame, add the spaghetti squash and lime juice. Gently fold the spaghetti squash with the chorizo and roasted veggies. 

Enjoy!