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.
Recipe summary
Flavor/texture: Tender cooked spaghetti squash is topped with spicy crumbled chorizo, sauteed bell pepper and onion, and melty cheese.
Squash doubles as a bowl: Serve your meal inside the spaghetti squash for a fun fall meal!
Makes: 2 servings
Similar to: Spaghetti Squash and Kale, Butternut Squash Pasta, Roasted Butternut Squash with Brown Sugar
Jump to:
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.
How to make stuffed spaghetti squash
- Place seasoned and halved spaghetti squash on a parchment lined baking sheet and bake until tender.
- Use a fork to scrape out tender interior of baked and slightly cooled squash.
- Soften vegetables then add chorizo to a pan over medium heat until browned.
- Fill hollowed squash shells with meat and vegetable filling.
Tips and tricks
Picking a ripe spaghetti squash - Ripe squash has an even, golden yellow color, with no pale green spots. The flesh should feel firm and have no visible damage or bruising.
How to slice spaghetti squash in half - Slice off about ½ inch of the very bottom and top of your squash. This provides a flat surface for stability. Carefully slice your squash in half from top to bottom with a sharp chef's knife.
Spaghetti squash too tough to slice? - 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.
Scoop out the innards - 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.
Frequently asked questions
Yes, cooked spaghetti squash can be made ahead and reheats well for up to 5 days. Store leftovers in the refrigerator until ready to reheat and serve.
Use a fork to shred the strands of squash. If your squash separates easily with a fork, it's done. If your squash still feels hard and doesn't shred easily, it needs more time.
Recommended
📖 Recipe
Chorizo Stuffed Spaghetti Squash
Ingredients
- 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
Instructions
- Preheat oven to 425℉.
- 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 depends on size of the 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 sauté 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.
Equipment Recommendations
Notes
- Halving tip: 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.
- Storage: Leftovers will keep for up to 5 days in a tightly sealed container in the refrigerator.
Comments
No Comments