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.
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.
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.
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 about 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", keeping the outer skin intact (if you'd like to use the squash as a bowl).
- Meanwhile, in a saute pan over medium heat, add 1 tablespoon of olive oil. Add onions and bell pepper, cooking until they begin to brown around the edges (about 3-4 minutes). Crumble chorizo into pan. Cook for another 4 to 5 minutes, or until chorizo is browned and cooked through.
- Spoon half of chorizo mixture onto each spaghetti squash bowl. Top with mozzarella cheese.
- Optionally, place spaghetti squash under the oven broiler for about 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, providing 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.
- Leftovers will keep for up to 5 days in a tightly sealed container in the refrigerator.