Chorizo Spaghetti Squash Skillet Recipe

Chorizo Spaghetti Squash Skillet Recipe
Chorizo Spaghetti Squash Skillet Recipe photo by Taste of Home
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Chorizo Spaghetti Squash Skillet Recipe

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Get your noodle fix minus the pasta with this spiced-up meal that comes together in one skillet. It's a fill-you-up dinner that's low in calories—a weeknight winner! —Sherrill Oake, Springfield, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 small spaghetti squash (about 2 pounds)
  • 1 tablespoon canola oil
  • 1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet onion, halved and sliced
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 tablespoon reduced-sodium taco seasoning
  • 1/4 teaspoon pepper
  • Chopped green onions, optional

Directions

Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; saute sausage, yellow pepper, onion and mushrooms until onion is tender, about 5 minutes.
Separate strands of squash with a fork; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. If desired, top with green onions. Yield: 4 servings

Test Kitchen tips
  • If you don't have taco seasoning on hand, feel free to substitute with your own blend of chili powder, onion powder, garlic powder, oregano, cayenne pepper and salt to taste.
  • One 8-oz. container of sliced mushrooms contains about 3-1/2 cups. If you’re not planning on using mushrooms later in the week, just grab 1 cup from the grocery store salad bar.
  • Originally published as Chorizo Spaghetti Squash Skillet in Simple & Delicious December/January 2018

    Nutritional Facts

    1-1/2 cups: 299 calories, 12g fat (3g saturated fat), 65mg cholesterol, 725mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

    • 1 small spaghetti squash (about 2 pounds)
    • 1 tablespoon canola oil
    • 1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
    • 1 medium sweet yellow pepper, chopped
    • 1 medium sweet onion, halved and sliced
    • 1 cup sliced fresh mushrooms
    • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
    • 1 tablespoon reduced-sodium taco seasoning
    • 1/4 teaspoon pepper
    • Chopped green onions, optional
    1. Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly.
    2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; saute sausage, yellow pepper, onion and mushrooms until onion is tender, about 5 minutes.
    3. Separate strands of squash with a fork; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. If desired, top with green onions. Yield: 4 servings

    Test Kitchen tips
  • If you don't have taco seasoning on hand, feel free to substitute with your own blend of chili powder, onion powder, garlic powder, oregano, cayenne pepper and salt to taste.
  • One 8-oz. container of sliced mushrooms contains about 3-1/2 cups. If you’re not planning on using mushrooms later in the week, just grab 1 cup from the grocery store salad bar.
  • Originally published as Chorizo Spaghetti Squash Skillet in Simple & Delicious December/January 2018

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