Cubano Chorizo Squash Boats
Preserving Our Heritage: Teaching Resilience in the Kitchen
In my children’s book readings and "Creative Construction" workshops, I often talk about the "Recipe of Resilience"—the ingredients we need to build strong, confident lives. But as I look at my own family’s history, I realize that resilience isn't just about emotional strength; it’s about the physical choices we make to ensure we are here for the ones we care for.
For many Latinos, the kitchen is the heart of the home, yet it is also a place where we face a difficult reality: statistically, our community is among the most likely to develop diabetes. On my father’s side, this disease has been a lived reality managed with insulin and pills for many of my aunts, uncles and cousins. If we want to change that story for our "young ones," we have to lead by example. We must show them that a long-term commitment to health doesn't mean sacrificing our culture; it means honoring it by staying healthy enough to keep sharing our stories.
This Low-Glycemic Cubano Chorizo Squash Boat is a perfect starting point. It’s a way to teach our children that we can enjoy the bold Latino flavors we love—the smoky chorizo and the rustic tomato sauce—while making intentional, data-driven swaps that protect our bodies from glucose spikes and systemic inflammation.
Recipe: Low-Glycemic Cubano Chorizo Squash Boats
Prep Time: 15 mins
Cook Time: 50 mins
Servings: 2
The Ingredients
1 large spaghetti squash
1/2 lb Cuban chorizo (ground or removed from casings) - You can honestly use any particular chorizo that is your favorite. There are so many Latino options.
1 pint cherry tomatoes (halved)
8 oz fresh mozzarella (shredded or torn)
2 cloves garlic (minced)
1/2 small yellow onion (diced)
1 tbsp olive oil
Fresh cilantro for garnish
Salt and pepper to taste
The Instructions
Roast the Base: Preheat oven to 400°F. Slice the squash in half lengthwise, remove seeds, drizzle with oil, and roast cut-side down for 40–50 minutes.
Saute the Flavor: While roasting, brown the chorizo and onion in a skillet. Add garlic and cherry tomatoes, cooking until the tomatoes soften into a light, rustic sauce.
The "Pasta" Reveal: Remove the squash from the oven. Use a fork to scrape the squash into strands, keeping them inside the shell.
Combine: Fold the chorizo-tomato mixture into the squash strands directly in the shell. If you find it difficult, you can mix the squash strands and chorizo mixture in a separate mixing bowl and then spoon back into the squash shells.
The Finish: Top with mozzarella and broil for 3–5 minutes until the cheese is golden and bubbling. Sprinkle with fresh cilantro and you’re ready to eat.
Make it a Mission: The Captain’s Squash Boat
To get the young ones excited about healthy swaps, we can take our squash boats to the high seas. Because spaghetti squash naturally forms a "hull," it is the perfect sailing vessel for an edible adventure.
Before broiling, have the kids help you pick out all of the ship’s accessories. A slice of bell pepper skewered on a toothpick makes a great sail.
Sails: Bell pepper triangles or cabbage leaves
Masts: Wooden skewers or sturdy celery hearts.
Oars: Snap peas, green beans, or thin celery slivers.
Flags: Small sprigs of fresh cilantro tied to the top of the mast with a piece of kitchen twine.
In the spirit of storytelling, ask your young ones to give their ship a name. Maybe it’s The Guardians of El Rancho Chocolaté or the S.S. Chorizo.
By turning the meal into a "Creative Construction" project, you’re teaching young ones that healthy choices can be the most adventurous part of their day.
