Paella On Spaghetti Squash

• 1 spaghetti squash (3 lb)
• 3 tablespoons butter
• 1 chorizo sausage, sliced (115 g)
• 1 red bell pepper, seeded and diced
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon saffron
• 1/2 cup white wine
• 19 ounces diced tomatoes, drained
• 1/2 cup chicken stock
• 1 lb fresh mussels, cleaned
• 1 cup frozen green pea, thawed
• 3/4 lb haddock or 3/4 lb cod, diced
• 1 lb frozen medium shrimp, skinned
• 1/4 cup Italian parsley, chopped
• salt and pepper

1. On a working plan, poke the squash with a fork on all its surface. Cook in the microwave at high power for about 15 minutes (5 minutes per pound) or until tender when touching with a finger. The squash must be al dente. Let rest 10 minutes. Cut in half, remove the seeds and undo the flesh with a fork. In a bowl, mix the flesh in butter. Add salt and pepper. Set aside in a warm place.
2. In a large skillet, brown the sausage, bell pepper and onion in oil. Add garlic and spices. Keep cooking 1 minute. Add salt and pepper. Deglaze with wine. Add tomatoes, chicken stock, and bring to boil. Let simmer about 3 minutes. Add mussels and peas. Cook about 2 minutes. Add fish and shrimps. Cover and cook 3 to 4 minutes stirring frequently until mussels are open and shrimps are cooked. Sprinkle with parsley. Adjust seasoning.
3. Serve on a bed of spaghetti squash.

butter, chorizo sausage, red bell pepper, onion, olive oil, garlic, paprika, red pepper, saffron, white wine, tomatoes, chicken stock, fresh mussels, frozen green pea, haddock, shrimp, italian parsley, salt

Taken from www.food.com/recipe/paella-on-spaghetti-squash-369990 (may not work)