Fairy Gutmother Spaghetti Squash Bowl


This delicious gut-healthy recipe was created by Carley Smith, Grand Junction's Fairy Gutmother. She began her nutritional journey after being diagnosed with Lyme disease. After seeing the negative effects of the disease and the toll the antibiotics were taking on her body, she began searching for other methods. After being on the GAPS (Gut & Psychology Syndrome) diet for a few months, she began seeing progress. Now she shares her recipes and her story across the nation and inspires others through her wellness courses and her gut-friendly meals. 

We encourage you to make this recipe, share on social, and tag #ShareGJ so we can see how great your kitchen creation turned out. We'll have a drawing where you could win a prize valued at $50 or more if you post your dish. Check out Rooted Gypsy Farms for fresh fare that is truly Farm to Fork. Depending on the season, they'll have many of the below ingredients. If you are not lucky enough to live in Grand Junction, consider supporting your local farmer!


1 Lb. chorizo
1 Spaghetti squash
1/4 Cup black olives, sliced
2 Medium tomatoes, diced
1 Small white onion, diced
1 Lime
4 Tbsp. cilantro, finely chopped
1/2 Tsp. sea salt
1 Tbsp. oregano 
1/2 Cup gem lettuce (or romaine), chopped
1/2 Cup cheddar cheese, shredded 



1. Preheat oven to 375*F.
2. Slice squash lengthwise down the center and scoop out any seeds (I like to rinse, dry, and coat seeds with oil. Lightly season the seeds then roast in the oven for a yummy snack!)
3. Fill a baking dish with 2-4 inches of water and place squash face-side down in the pan. 
4. Roast for about 30 minutes until tender.
5. Meanwhile, brown chorizo in a skillet. Set aside. 
6. Prepare the pico de gallo by combining tomatoes, onion, lime juice, cilantro, salt, and oregano in a bowl. Mix until all incorporated. 
7. Remove squash from oven, allow to cool, and begin to scoop out inside of one half with a fork.
8. In the other half of the squash, begin to layer spaghetti squash, chorizo, and cheese then pop in the oven for a few min until cheese is melted. 
9. Top with pico then garnish with lettuce, cheese, and olives. Enjoy!

Thankfully root vegetables can easily be found at your local grocer year-round, but when they are in season, check out Grand Junction's Rooted Gypsy Farms for fresh Farm to Fork ingredients.