Spaghetti Squash with Chorizo Sauce

1 med. spaghetti squash

3/4# chorizo with casing removed

1 lg. clove elephant garlic - chopped

1 lg. shallot - chopped

1 14.5oz. can petite diced tomatoes

2 med. carrots - grated

sour cream - optional

Pierce the squash, several times with a long fork or knife.  Wrap in several layers of paper towel and microwave on high for 15 minutes.  Set aside.  In a large pan, combine the chorizo, garlic and shallot.  Break up the meat with a sharp-edged wooden spoon and saute' these until the chorizo is browned.  Drain off about half the grease.

Add tomatoes and carrots, stir together, cover and simmer 30-45 minutes.  Towards the end of this time, cut the squash open, lengthwise.  Scoop out the seeds.  Continue to scrape all the way down to the inside of the shell, to remove all the cooked squash's "spaghetti."  Arrange the squash on plates and top with the sauce.  Top with aged, grated cheese - OR - to mellow out the spiciness of the chorizo, you can stir a little sour cream into the sauce.  This would be great served with really good, crusty, buttered Italian or French bread. . .Lin