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.
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.
Notes
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.