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.
These Chorizo Stuffed Spaghetti Squash bowls are a fun and surprisingly simple dinner. They're filled with flavor and easy to make with just a handful of ingredients.
A whole spaghetti squash is sliced in half to create the bowls for your meal. Your squash is then filled with crumbled and cooked chorizo, bell pepper, and onion, then smothered in melted cheese.
Never had spaghetti squash before? It's much like chicken, in that it doesn't have a strong flavor on its own. Instead, spaghetti squash takes on the flavor of whatever you add to the dish.
It doesn't have a strong "squash flavor" like butternut or acorn squash. It really is like nature's pasta!
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, giving me a flat surface to balance on while I slice the squash again, lengthwise.
Spaghetti squash skin can be very 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. Be careful - it may be hot straight from the microwave.
Once your squash is sliced in half, you'll want to scoop out the seeds and discard them.
If you've never had it before, chorizo is a spicy sausage that's the perfect pairing for the mild flavor of spaghetti squash.
If you don't have chorizo on hand, any spicy sausage would work as a replacement.
Chorizo Stuffed Spaghetti Squash
- 1 medium spaghetti squash
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 8 ounces chorizo, casings removed
- ½ bell pepper, diced
- 1 small onion, diced
- ½ cup shredded mozzarella cheese
- Preheat oven to 425 degrees Fahrenheit.
- Carefully slice spaghetti squash in half lengthwise. Scrape out seeds with a spoon. Drizzle both halves with 1 tablespoon of the olive oil, then season with salt, pepper, and garlic powder.
- Place squash cut side down on a baking sheet and roast for 30-40 minutes, or until insides easily pull away with a fork. Baking time will depend on size of spaghetti squash. Remove from oven and allow to cool slightly.
- Using a fork, pull spaghetti squash flesh into loose "noodles", being careful to keep the outer skin intact (this will be your bowl).
- Meanwhile, in a saute pan over medium heat, add 1 tablespoon of olive oil. Crumble chorizo into pan. Add diced bell pepper and onions. Saute until meat and is browned and cooked through, and vegetables are tender.
- Spoon half of chorizo mixture onto each spaghetti squash bowl. Sprinkle with mozzarella cheese and enjoy.
- Optionally, place spaghetti squash under your oven broiler for 2-3 minutes or until cheese has melted and browned slightly.
- If you're having trouble slicing your spaghetti squash in half: Slice the very top and bottom of your spaghetti squash off, giving you a flat surface for slicing your squash in half lengthwise. If you're still having trouble, pierce your squash all over with a fork and microwave for 2-3 minutes, or until skin has softened enough to slice through.
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