Chorizo Stuffed Spaghetti Squash

Chorizo stuffed spaghetti squash is an easy, gluten-free, and flavorful meal for two. Spaghetti squash is roasted and filled with chorizo, peppers, and onions, then smothered in melted cheese. 

Spaghetti squash is a fun ingredient to add to your weekly dinner rotation. Spaghetti squash alfredo and spaghetti squash with kale and walnuts are a few of my favorite recipes!

Chorizo stuffed spaghetti squash bowls make a fun and simple weeknight dinner. They're filled with flavor and easy to make with just a handful of ingredients.

One whole spaghetti squash is sliced in half to create two bowls for your meal. Then, they're filled with crumbled cooked chorizo, sauteed bell pepper and onion, and melty cheese.

Serve chorizo stuffed spaghetti squash for an easy weeknight meal or make ahead for meal prep lunches to reheat throughout the week!

Ingredients and substitutions

• Spaghetti squash - You'll need one medium-sized spaghetti squash for this recipe.
• Olive oil - Can be substituted with any other cooking oil you have on hand.
• Chorizo - Can be substituted with spicy Italian sausage for a slightly different flavor. Use a milder sausage if you are adverse to spicy foods.
• Bell pepper - Any color of bell pepper works in this recipe. Bell pepper can be substituted with two jalapeno peppers for a spicier flavor.
• Onion - Adds flavor to your squash bowls. I do not recommend omitting it.
• Cheese - Today I used mozzarella cheese. Any melty, shredded cheese you have on hand will work, like cheddar or pepper jack.
• Seasoning - Salt, pepper, and garlic powder season your spaghetti squash while it roasts. Fresh garlic can also be added while sauteing the onion for extra flavor.

Preparing spaghetti squash

Preparing spaghetti squash is relatively simple but can be frustrating if you've never worked with it before. The first thing you'll need to do is slice your spaghetti squash in half lengthwise.

I like to slice off the very bottom and very top of my squash, which provides a flat surface to balance on while slicing the squash in half.

Spaghetti squash skin can be tough and may require a bit of muscle to slice through. If you're having trouble slicing your squash, here's a tip.

Pierce your squash all over with a fork, then microwave for 2-3 minutes, or until the skin is soft enough to cut through. Microwaving steams the flesh inside slightly, making it easier to slice through.

Once your squash is sliced in half, use a spoon to scoop out the innards and seeds. Now your squash is ready to be seasoned.

How to pick a good spaghetti squash

A ripe spaghetti squash has an even, golden yellow color, with no pale green spots. The flesh should feel firm and hard.

Select a spaghetti squash with no visible damage, like bruises or mold. If your spaghetti squash feels soft or leaks liquid, it should be tossed out.

A whole, fresh spaghetti squash will keep for about a month at room temperature. After it has been sliced, it should be stored in the refrigerator.

Making ahead

Spaghetti squash bowls can be prepared ahead of time and stored until ready to serve. I recommend scooping your squash noodles from the skin and storing in an airtight container, topped with the meat mixture and shredded cheese. This way, single servings can easily be reheated for weekday lunches or future dinners.

Cooked spaghetti squash will keep for up to 5 days in a sealed container in the refrigerator.

Recommended

📖 Recipe